Monday, May 25, 2009

Steamed Pud! GF DF

125 grams dairy free margarine
3/4 cup sugar
1 cup coconut cream
1 1/2 cups sultanas (or other dried fruit)
1 tsp vanilla essence
1 tsp baking soda
1 1/4 cups gluten free baking mix

1. Place margarine, sugar, milk, fruit and essence in a microwave bowl and microwave on high for 5 minutes.

2. Add the soda and stir in well. Mix in the baking mix, cover with plastic wrap and microwave on high for 5-6 minutes.

3. Invert onto a serving plate and eat with dairy free icecream or custard - YUM!

My hubby says that this pudding is comparable to the spotted dick of his childhood, it's not made with suet though... ;)

Tuesday, April 7, 2009

Delicious gluten free sugar cookies... GF DF

250 grams dairy free margarine (or butter if you're not dairy free)
1 cup sugar
pinch of salt
2 large eggs
1 tsp grated lemon zest
1 tsp vanilla
1 cup tapioca flour
1 cup potato starch
1 cup ready made gluten free flour mix

Preheat the oven to 180 degrees Celsius.

With your electric mixer, cream the butter, sugar and salt for around 5 minutes until really creamy.

Then add the eggs, lemon zest and vanilla essence, beat well.

On slow speed, beat in the flour one cup at a time until just combined.

Divide dough into four equal parts in plastic freezer bags, flatten into circles, and place in the freezer until firm, this can take 30 minutes to an hour.

Flour the work surface I use a cookie tray and your rolling pin with gluten free flour and roll out one bag of dough at a time to 1/2 cm thickness. The dough is not that easy to work with and you need to work quickly or it will soften and you'll have to put it back in the freezer.

Cut into desired shapes with cookie cutters.

With a metal fish slice, transfer to a cookie sheet lined with baking paper.

Bake 10 – 12 minutes, until lightly golden. Cool on racks.

You get quite a lot of cookies from one batch,
but they won't last long because they're so delicious!

After the cookies have cooled, ice with different coloured icing and sprinkles... We made ours for easter, hence the egg shape! :D

Thursday, March 5, 2009

Stuffed Capsicums GF

1/2 cup white rice
1/2 cup quinoa this is optional, I just like quinoa
4 large capsicums red peppers
1 can chopped tomatoes
1 cup frozen vegetables I used stir fry vegetables, but you could use anything
1 teaspoon garlic
1 teaspoon dried mixed herbs
1/4 cup mozarella cheese optional, I didn't use it on my dairy free child's capsicum

Cook the rice and quinoa.  I use a rice cooker, but you can use any method you like.  Drain well.

Cut the tops off the capsicums.  Remove the stem, core and seeds from inside.

In a bowl stir tofether the rice, quinoa, chopped tomatoes, vegetables, garlic and mixed herbs.  Season with salt and pepper, if you wish.

Fill the capsicums with the mixture and top with cheese.  Place in an ovenware dish and pour 1/4 cup of water into the bottom of the dish.  Bake at 200 degrees celsius for around 30-40 minutes.

Delicious and exceptionally cheap when capsicums are in season, like they are here in NZ at the moment.  I think this meal cost around $3 in total for 4 people!

Monday, February 23, 2009

Carrot & Raisin Muffins GF DF

1 cup GF baking mix or flour
1 cup tapioca flour
2 tsp baking powder
3/4 cup white sugar
1/2 cup coconut cream
1/3 cup canola oil
2 eggs, lightly beaten
1 medium sized carrot (finely grated)
1/2 cup raisins

1. Preheat the oven (190-200 degrees celcius).
2. Sift flours & baking powder and add sugar in one bowl. In another bowl put whisked eggs, coconut cream, grated carrot and oil. Add wet to dry, using a large metal spoon to mix until just combined.
3. 3/4 fill the muffin pans and cook for 18-20 minutes.

So delicious!

If you want you can substitute the raisins for fruit cake mix! :D

Friday, February 20, 2009

Yummy Fish & Chips GF DF

In an effort to be more frugal and because it's so hard to buy special diet takeaway food, we made our own for dinner tonight!  Whilst it's not a cheap meal option (the fish alone cost $10) it was so delicious that this will definitely be on our weekly meal menu!

My good friend Cathy gave us the chip cups and paper bags to make it feel more authentic. :)

Some yummy fish from your local fishmonger - we chose Terakihi
1 cup gluten free flour
3 eggs lightly beaten
3 slices of gluten free bread (crumbed in the food processor)

Put flour, eggs & breadcrumbs into seperate bowls.  Coat the fish in flour first, then in the egg and lastly coat in the breadcrumbs.  Fry in a good hot frypan using extra virgin olive oil.  Serve with potato chips baked in the oven.

I think Briahna was in heaven, as it's been a long time since she was able to eat fish & chips.  Even chips from the local takeaway bar are a no-no because the fat used to cook them also cooks battered fish. :(

Thursday, February 12, 2009

Red Velvet Cupcake Recipe GF DF

2 1/2 cups gluten free flour
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup soy milk with a little squeeze of lemon juice in it
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 tablespoons red food colour

Preheat oven to 350 degrees. Line two 12-cup muffin pans with baking papers.

Sift flour, sugar, salt, baking soda and cocoa powder into a large mixing bowl and then set aside.

In a medium mixing bowl combine the oil, soy milk, eggs, vanilla, vinegar and food color. With a hand or electric whisk, mix until thoroughly combined.

Add the liquid ingredients to the dry ingredients. With an electric mixer, mix to combine the ingredients and then continue to mix until thoroughly combined, about 2 minutes.

Portion the batter into the paper lined cupcake pans. Bake until the cake centers are firm to the touch — approximately 20 minutes.

Remove for the oven and cool. When cool, decorate with icing and your favorite decorations.

Yield: 36 mini cupcakes

based on the recipe found online at The Providence Journal, there's a recipe there for royal icing, as well as buttercream icing too! YUM!

Sunday, February 1, 2009

Carrot Muffins GF DF

Makes 48 mini muffins.

1 1/2 cups Healtheries Simple Baking Mix
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 cup caster sugar
1/2 cup brown sugar (I used muscovado sugar instead)
3 large eggs
1 cup canola oil
1 tsp vanilla essence
2 cups grated carrot
1 cup dried mixed fruit
4 Tbsp dessicated coconut

Preheat oven to 180 degrees Celcius. Prepare silicon muffin trays by using paper patty cases. Put all the ingredients into a mixing bowl in order above. Combine with a wooden spoon - don't over-mix! Cook for 15 minutes or until golden brown.


Homemade Custard GF DF

2 eggs
2 slightly rounded Tbsp sugar
2 heaped Tbsp gluten free cornflour
2 cups coconut cream (1 tin and add water to make up to 2 cups)
1 tsp vanilla essence

Beat eggs, sugar and cornflour together.

Add coconut cream and beat.

Cook on high, beating every three minutes until desired consistency is achieved (doesn't take long).

Add vanilla essence and beat.

Adjust cornflour for runnier or thicker custard.

This recipe is an old family favourite, one I grew up with (of course that one had dairy in it). This one is DELICIOUS, and everyone wants to come back for more!

Pancakes GF DF

1 cup Healtheries Simple Gluten Free Baking Mix
1/2 tsp gluten free baking powder
1/2 cup coconut cream
3 Tbsp sugar
1 egg

Mix all of the ingredients together and cook in 1/4 cup measurements in a hot pan.

Serve with maple syrup and dairy free margarine.

New England Pumpkin Muffins GF DF

50 gm dairy free margarine
3/4 cup sugar
2 eggs (or 3 Tbsp Golden Syrup)
1 cup cooked mashed pumpkin
1 2/3 cups healtheries baking mix
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp mixed spice
1/2 tsp salt
1/2 cup sultanas

Makes 42 mini muffins.

Mix all the above ingredients with a wooden spoon, in a bowl using the above order. Put teaspoonfuls of mixture into prepared muffin pans. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes. They almost melt into your mouth, hmmm, DELICIOUS!

Note: I cooked the pumpkin (skin and all) in the microwave and pureed it in the food processor with a little water.

Chocolate Truffles GF DF

My sister Rebekah introduced me to this pretty great recipe last week, and so in an effort to make nice things for my dieted out daughter I changed the recipe to become dairy free and gluten free. :)

125 gm GF DF coconut biscuits
100 gm DF margarine
1/4 cup cocoa
1 cup icing sugar (check ingredients)
1 cup coconut
1/4 cup dried fruit (I used a mix of apricots and apple)
1/2 tsp caramel essence
1-2 Tbsp water

Crumb biscuits in a food processor. Add the margarine, cocoa, icing sugar and coconut. Add dried fruit and caramel essence. Mix, adding a little water if dry. Form mixture into small balls. Roll in extra coconut and chill until firm.

These will keep for up to 2 months in the fridge. DELICIOUS!!!

Chocolate Syrup GF DF

This recipe makes a delicious chocolate syrup that could rival some of the better (think, more expensive) bought ones.

1 cup cocoa powder
1 1/2 cups sugar
1 pinch of salt
1 1/2 cups water
1 teaspoon vanilla extract

Combine all the ingredients in a saucepan. Stir constantly until sauce begins to thicken (2-5 minutes of boiling). Store in a jar in the fridge.

You can use it to make both hot & cold drinks or as a delicious ice cream topping! Use one tablespoon of syrup for each drink!!

Dee's Most Delicious Pavlova Recipe

I get many requests from friends for this recipe - so here it is in all it's simplicity!

Makes 1 large pavlova or 2 smaller ones:

6 Egg Whites (#7 eggs - large)
2 cups Castor Sugar
2 tsp Malt Vinegar
1 tsp Vanilla Essence

1. Beat egg whites with a pinch of salt until stiff enough to form a peak.

2. Add castor sugar gradually until the mixture is shiny and then add vinegar and essence.

3. Pile onto a non-stick baking sheet (3 1/2 inches), on tray, and bake at 150'C (300'F) for approximately 1 - 1 1/2 hours for 2 small and 2 hours for a large one.

4. Remove from sheet and cool on rack.

If you don't have a non-stick baking sheet, use waxed paper as follows:-
Cut paper to twice the size of the oven tray and sprinkle dull side with water and then fold over so the waxy dry side is now on the outside. Pile the egg white mixture onto this and cook as above but leave it on the tray for about two minutes before removing the paper.

Friday, January 2, 2009

french pancakes - crepes DF

Makes 14-16 five inch pancakes:

2 eggs
2/3 cup milk (tastes good dairy-free, using soy milk or coconut milk as a substitute)
1/3 cup water
1/2 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp salt
2 tsp baking powder
2 tbsp sugar

1. Beat the eggs. Add to the beaten eggs, the milk, water and vanilla. In a larger bowl, sift together the flour, salt, baking powder and sugar. Make a well in the center of the dry ingredients and add the liquid ingredients. Combine with as few strokes as possible. The objective is to moisten all the dry ingredients and incorporate as little air as possible into the batter. Refrigerate the batter for at least 1 hour.

2. To make the crepes: Gently stir the batter. Grease the skillet using a small amount of oil or butter. Pour a small quantity of batter (about 1/4 cup) to the skillet and tip the skillet to let the batter spread over the bottom. Cook the pancake over moderate heat. When the surface looks dry, check the bottom. If it is brown underneath, reverse the crepe and brown the other side very slightly. Gently remove from the skillet. Add a little bit of fat before preparing each subsequent pancake. Spread each crepe with jelly or filling. Roll and add appropriate topping. We ate ours with icecream.

Crepes may be prepared ahead and frozen. To do so, put each crepe between layers of waxed paper, place in a plastic bag and seal tightly before freezing. Defrost in the refrigerator. Remove crepes from wrapping, lay singly on a cookie sheet and warm in a low to moderate oven.

When I was little the only pancakes we ever made were the thin crepe ones. It wasn't until McDonalds came on the scene that I ever tried "american" pancakes. I love both a lot - too much :) Hehehehe! Still, it's been years since I have made crepes, so long ago that my kid's had never tried them. Last night, I was inspired to make them for dessert - and they were DELICIOUS! We had them with ice-cream (Lite-licks for Bree). I made a half batch for Briahna, changing the milk to soy. Everyone loved them.

Thursday, January 1, 2009

Bohemian Sausage Casserole

For 5-6 Servings:

10 pork GF sausages, sliced
1 can tomato soup
2 x cans chopped tomatoes
3 cloves garlic, crushed and peeled
1 onion, peeled and finely chopped
1/2 cup red lentils
1 cup bacon or chicken stock
1 tsp salt
1 tsp pepper
2 tsp dried rosemary

1. Cook the sausages in a non-stick frying pan until well browned on both sides. Transfer to a large casserole dish.
2. Add the tomato soup, tomatoes, garlic, onion, red lentils, stock, salt and pepper. Cover and cook for 45 minutes in a moderate oven. Throw in the rosemary, taste and season with additional salt and pepper if needed.

Serve on large plates with winter vegetables, like broccoli and brussel sprouts.

This recipe works well in a crockpot on low setting. :)


dahl photo

serves 4-6:
Olive oil for frying
1 clove of garlic finely chopped or crushed
1 onion finely chopped
1 cup of red lentils, washed well and drained (I didn't have any red lentils, so I used brown and it was still good!)
3 cups of hot water
1 400g tin of diced tomatoes
1 potato cut into small cubes
1/2 teaspoon of turmeric
1/2 teaspoon of garam masala
1/2 teaspoon of cinnamon
salt and pepper to taste

Heat the oil and then fry the onion and garlic until the onion is a golden brown. Add the turmeric and fry for a minute. Add lentils and fry for another couple of minutes. Add three cups of hot water, tinned tomatoes, potato and cinnamon. Bring to boil and then reduce heat, cover and simmer for 20 minutes. Add garam masala, salt and pepper after about 10-15 minutes. Cook until soft and mushy. If the dahl seems too wet, let it cook for a while without the lid on.

Serve on rice with pappadoms, natural yogurt and for the adults lashings of lime pickle.

This was yummy, although the kid's and Jonno didn't like it as much as I did. It would be great as a meatless meal, and it was adapted from a recipe I downloaded from :)

Dee's Devilled Sausages in the Crockpot

For 4-6 servings:
8-12 gluten free sausages (about 500-600g)
1/4 cup brown sugar
1 Tbsp cornflour
1/4 tsp salt
1 Tbsp soya sauce
1 Tbsp wine vinegar
1 can chopped tomatoes (400g)
1 stick celery (chopped)
1 large onion
1 can peaches (400g) - you usually use 1-2 green skinned apples, but my youngest daughter can't eat cooked apple, so I substituted them with peaches and it's YUMMY!

1. Seperate and chop the sausages into 1 cm chunks. Brown in a heavy-based frypan and throw into the crockpot with the sugar, cornflour and salt. Add the liquids and stir until smooth.

2. Chop the peeled onion length-wise and brown in the frypan you used previously. Add browned onion, celery and peaches to the crockpot, and stir into the mixture.

3. Cook for 8 hours on low setting.

Serve on rice, with baked or mashed potatoes, and beans or broccoli.

Whenever I have cooked this dish in the past I have used the Maggi Seasonings, but this time I tried cooking it from scratch. It was DELICIOUS, way better this way! As we were going out for a pot-luck tea, I made it stretch by topping the cooked sausages with mashed potatoes and cheese. Everyone loved it, it was SOOOO good! :) This is a recipe I will use again.

Stone Soup

There is no stone in this soup – but my kid’s called it that after reading the traditional story about the woman who had no food, but whose community shared what they had to produce a delicious soup. :) This is a very delicious, quick and easy to make soup.

For 4 servings:

4 cups hot water
2 tsp instant chicken stock
2 tsp instant beef or bacon stock
1 tsp sugar
2 tsp margarine
1/2 cup pasta (macaroni or any other kind of pasta)
1 small onion
1 stick celery
1 small carrot
1 small potato
1/2 (400gm) can chopped tomatoes

1. Put hot water in a medium sized pot over high heat. Add the stock powder and sugar and margarine. When this comes to the boil add the pasta.
2. Prepare and add the vegetables in the given order. Chop the onion, celery, carrot and potato into small cubes.
3. The soup should be cooked around 15-20 minutes after pasta is added.

Creamy Curried Sausages

I make this dairy free, because my youngest daughter is intolerant to cows-milk. I have learnt to be very adept at checking out the packaging on items, and to adjusting recipes. This dish is extremely delicious.

For 4-5 servings:

1 Tbsp dairy-free margarine
2-3 tsp mild curry powder
1 onion
1 carrot
2 stalks of celery
1 cup water
400-500g precooked sausages
1 cup frozen peas
2 Tbsp cornflour
1 1/2 tsp instant chicken stock (check it's gluten free)
1/2 tsp sugar
1 cup rice or soy milk

1. Melt the margarine in a medium to large pot. Stir in the curry powder and cook gently, without browning, while you prepare the vegetables.
2. Cut the onion, carrot and celery into small (5mm) cubes. As each is prepared, stir it into the curry and margarine. (Make sure that you have at lease a cup of each prepared vegetable.) After the celery is chopped, add the water, cover and simmer for 5 minutes.
3. While the vegetables simmer, skin the precooked sausages and slice them 5mm thick. Add them with the frozen peas, and cook 5 minutes longer. By this time, all the vegetables should be tender.
4. Remembering to use absolutely level measures, mix the cornflour, instant stock and sugar together, then add the milk and stir until smooth. Add to the curried vegetables and sausages and stir gently until the mixture thickens.

Serve in large bowls, on plain cooked rice or on spirals or other pasta.

Provencale Chicken

For 5 servings:

5 pieces chicken
corn flour
black pepper
ground cinnamon
3 cloves garlic
3 medium onions, peeled and quartered lengthwise
400gm can tomatoes
400gm can tomato soup
1/4 cup wine vinegar
2 tsp dried herbs (I use an Italian blend)

1. Remove the skin and fat from the chicken.
2. Mix the flour, pepper and cinnamon together in a plastic bag. Put the chicken in the bag and coat the chicken.
3. Brown the chicken in a non-stick frying pan.
4. Combine all the ingredients in the crockpot and cook on low for 8 hours or until the chicken is very tender.

Serve with pasta or rice and salad.

This was extremely delicious, although my husband and children didn’t like the onion. At least with this dish they can easily remove the large pieces. YUMMY!

Dairy Free Lasagne

Yes, I have altered my favourite lasagne dish to be dairy-free! It was extra delicious - surprise, surprise!!! Instead of making a white sauce with cows milk, I used Coconut Cream and added a teaspoon of Turmeric to make it a little cheesy looking. Gotta work on those visuals to make food at least a little appetising.

So here it is, off the top of my head, cos' thats how I make lasagne.

For 5-6 servings:

Meat Sauce
1 tbsp olive oil
1 large chopped onion
2 cloves garlic, minced
500gm minced beef
1 can tomato pasta sauce
1 can chopped whole peeled tomatoes
2-3 tsp mixed dried herbs

* Brown onions and garlic together, then add mince and cook for 10-15 minutes, stirring so meat doesn't stick to pot. Add the rest of ingredients and cook another 15 minutes or so.

White Sauce
1 can Coconut Cream
1 can water with 2 tbsp cornflour added
1 tsp turmeric

* Heat all the ingredients together in a pot for about 15-20 minutes, until thickened, stirring every now and then.

Lasagne Pasta
At least 1 bag of dried gluten free Lasagne

* Cook the pasta in a large stock pot filled with water, a tsp of salt and a tbsp of olive oil.

When all the above ingredients are cooked, place in layers into a oven dish and cook for 20-30 minutes in a moderate oven.