Gluten Free PASTA

This is just so deliciously easy and don't forget cheap!  YUM!

For each serving;
100gm Gluten Free Baking Mix
1 egg
1-2 tsp Extra Virgin Olive Oil
Pinch of Salt
little bit of water if too dry/little bit of flour if too wet

1.  Put flour in pile on your workbench (I use a cookie tray to counteract the MESS!), make a well in the baking mix/flour.

2.  Put egg, oil, and salt into the well.

3.  Gradually bring the flour over the wet ingredients mixing it all up with your hand.  It should begin looking like breadcrumbs - keep on going - it will then begin to take on the shape of dough.  If it's too wet, add flour, or if its too dry a little bit of water.

4. Knead the dough until it looks smooth and a little "elastic".  Leave to rest for 30 minutes or so - you can make the sauce while you wait! :)

5.  I made mine using my new pasta machine, but you can roll it by hand if you want.  Pat your portion into a flat disc shape.  At the widest setting,  roll the pasta through, and then fold into fourths and do again around 3 times.  Then moving to a smaller setting every time roll the pasta through until it is as thin as you want it.  I then used the tagliatelle rollers to make yummy tagliatelle.

Gluten Free pasta does crumble a little bit, so it won't "look" perfect - but it tastes SUPERB!

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... ;)

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

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!

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

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. :)

Ingredients:
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. :(

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!