Friday, January 2, 2009
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
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. :)
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 kiddly.com. :)
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.
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.
For 4-5 servings:
1 Tbsp dairy-free margarine
2-3 tsp mild curry powder
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.
5 pieces chicken
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!
So here it is, off the top of my head, cos' thats how I make lasagne.
For 5-6 servings:
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.
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.
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.