Gluten Free Craisy-Nut Bars

Since of late I seemed to have joined the band of gluten intolerant folk.  Not really sure how that happened, but all of a sudden I found that I was getting cramps when I ate wheat or a wheat source.  Pretty sad, one would say, but really it is not too bad.  You just have to work a bit harder to find things to eat.

Since I love cooking it has become quite a project for me to keep looking for such recipes and try them out. Some really are not worth trying again but this one certainly is a keeper.

Again, I can't remember where I found this recipe, but as I said I do have an 'issue' with collecting recipes.

It is 'supposed' to make 20 bars. Mine didn't look anything like bars, nor did I get 20 bars.  The taste was really good. I didn't have Craisins in my pantry so I substituted it for sultanas. I didn't use the Agave syrup because I think it too sweet, but used another 1/3 cup of coconut sugar syrup because I was worried it wouldn't bind.  Coconut palm sugar is available at any Sri Lankan grocer.

Ingredients
2 cups Organic Quinoa Flakes
1/3 cup Shredded Coconut
3 x teaspoons Almond Meal
1/3 cup Coconut Sugar
2 x dessertspoons Organic Sesame Seeds
1 x dessertspoon Black Chia Seeds
2 x large Egg Whites
1/3 cup Dry Roasted Peanuts, chopped
1/3 cup Craisins, chopped
1/4 cup Organic Dark Agave Syrup
3 x teaspoons Vanilla Extract (optional)
2 x tablespoons Coconut Oil, melted
1 x heaped tablespoon Natural Peanut Butter
1/2-1tsp Ground Cinnamon

Method
Preheat oven to 150' and prepare your oven tray (either a lightly greased tray using cooking spray or alternativley, use a tray lined with baking paper)

Mix all dry ingredients in a bowl and stir. Add wet ingredients and mix well using a wooden spoon. Spoon mixture (approx 30gm per bar) and using your hands, shape in to a small bar shape and place on oven tray. Continue to shape the rest of the mixture into bars. Place the tray in to oven and bake for 25-30mins. Cool on a wire rack and enjoy! Store in an airtight container.

Makes 20 bars.

Would love to hear what you think of them. :)

Pizza night

When the kids were little and at home, well maybe not so little we used to have pizza on Friday nights. I still love eating pizza, but I suffer terribly with cramps in my stomach when I eat Wheat.  I have been trying to go without any 'known' Wheat for sometime now.  But when you eat out, it is really hard to regulate. And buying takeaway is always an issue.

So getting back to pizzas, I have tried all sorts of bases, like Cauliflower base for instance.  But really, you want pizza to taste like a pizza, no matter how you have tried to disguise the bad bits right ?

So I have been trying to find a pizza base for some months now, and eventually I  found that coconut flour works for me. But the texture and the consistency of coconut flour is quite different and the egg to coconut flour ratio needs to match or else you get crumbs.  I found this recipe some months ago and can't remember where I found it, so if anyone knows the source please let me know.

I use low fat Mozzarella and LSA powder instead of  Cream of bukwheat or flax meal

Serves 1-2
1 cup of shredded Mozzarella cheese
1 egg
1 tblspn cream of buckwheat (or flax meal)
1 tablespoon coconut flour
1/8 tsp baking powder

1. Preheat oven to 200 C
2. Mix
   all ingredients in a bowl until well combined
3. Line a pizza tray with baking paper, spoon the mixture onto the paper as thinkly as possible. I use the back of a spoon or my fingers
4. Place on the top rack of the oven until the crust starts to look golden in places.  Remove from the oven and add desired toppings.
5. Bake for a few minutes until the cheese melts.

Although, these ingredients are meant for 2 people, I double the quantity, and we only ever have a quarter of a pizza left over.

Would love to hear how you go with this recipe. 

Serving Size: 1-2 people

Ingredients

• 1 cup shredded mozzarella cheese (I use the full fat type)
• 1 egg
• 1 tablespoon cream of buckwheat (or flax meal)
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 425.
2. Mix all ingredients in a bowl until well combined.
3. Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
4. Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
5. Bake for a few minutes, just to melt cheese on top.

I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!

- See more at: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/#sthash.Z5BAmIuK.dpuf

Serving Size: 1-2 people

Ingredients

• 1 cup shredded mozzarella cheese (I use the full fat type)
• 1 egg
• 1 tablespoon cream of buckwheat (or flax meal)
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 425.
2. Mix all ingredients in a bowl until well combined.
3. Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
4. Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
5. Bake for a few minutes, just to melt cheese on top.

I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!

- See more at: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/#sthash.Z5BAmIuK.dpuf

Serving Size: 1-2 people

Ingredients

• 1 cup shredded mozzarella cheese (I use the full fat type)
• 1 egg
• 1 tablespoon cream of buckwheat (or flax meal)
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 425.
2. Mix all ingredients in a bowl until well combined.
3. Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
4. Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
5. Bake for a few minutes, just to melt cheese on top.

I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!

- See more at: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/#sthash.Z5BAmIuK.dpuf

Serving Size: 1-2 people

Ingredients

• 1 cup shredded mozzarella cheese (I use the full fat type)
• 1 egg
• 1 tablespoon cream of buckwheat (or flax meal)
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 425.
2. Mix all ingredients in a bowl until well combined.
3. Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
4. Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
5. Bake for a few minutes, just to melt cheese on top.

I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!

- See more at: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/#sthash.Z5BAmIuK.dpuf

Bland food

I haven't been in the mood to cook too much since coming back from my daughter's wedding last week.  Normally, I would love nothing better than potter around the kitchen trying out recipes.

Yesterday, I asked my husband what he wanted to eat because I had no inspiration whatsoever. Asking whether he wanted, chicken, beef, pork or fish.  "Pork" he replied  "But can you please make something that is not bland' !! he says.

Now, for those of you that know me, I don't have 'bland' in my vocabulary.  So, to say I was surprised at this statement is putting it mildly ! He was quite insistent that I don't cook anything bland.

I have lived with this man for the past 8 years and cooked for basically 99.99% of the time.  In all that time, I may have cooked something more spicier than most but bland does not make it into my kitchen.

So, I cooked a Pork Curry, Dhall (lentils) and a stir fry Silverbeet.  Just for good measure I made the Pork Curry extra spicy and added extra chilli pieces into the Silverbeet.  It was definitely far from bland !

I waited for the verdict at the dinner table, "Excellent!" he said.  Phew thank God for small mercies. Imagine, if I had to learn a whole new way of cooking at my age !

Bacon, Lettuce and Tomato

Today, we went to Launceston to do some shopping.  Although we have a supermarket here in Deloraine, we like to go into Launceston and do our bulk meat shopping and also visit the Chemist Warehouse where drugs are almost half the price of what you can get at regular chemist shops.  I was also looking for a jacket or scarf or something to go over the dress that I am wearing for my daughters wedding.

Once sometime ago we discovered this neat little cafe called Bon Apetite.  It is so busy at lunch time that you can't really get a seat unless you grab a table as soon as someone is getting ready to leave.  We have now settled on going there most times we go to Launceston.

They make THE BEST BLTs ever.  Here is a recipe I like to use when I make these.  I found it on the internet once and have used it a few times.  It's not mayonnaise with crumbled bacon, but mayonnaise made with bacon fat. The recipe makes only a small amount, about enough for four sandwiches. It's best to use it all up at once because any leftover mayonnaise must be refrigerated, and the bacon fat will turn it solid. This mayonnaise is good in any sandwich, especially those made with eggs, grilled vegetables, cooked shrimp or lobster. It is also good stirred into a warm potato salad, and I'm sure you can find other uses as well. You can use the fat from cooking the bacon for your sandwich, but since you can never be sure just how much fat your bacon will render, it's a good idea to have some extra bacon fat on hand. In a pinch you could add a tablespoon or two of lard, but no more, or you'll lose that special bacon flavour.  Not so sure what it does to your arteries though lol.  I would love to hear from you if you use this recipe.


Ingredients
For the sandwich
2 tbsp bacon mayonnaise
2 slices of your favourite bread
1 lettuce leaf
2 or 3 slices ripe, juicy tomato
freshly ground black pepper
3 or 4 slices cooked bacon

For the bacon mayonnaise
1 egg yolk
3/4 tsp Dijon mustard
1 tsp freshly squeezed lemon juice
sea salt and freshly ground black pepper
1/2 cup (125ml) liquid bacon fat

Method
For the sandwich

Spread 1 tablespoon of mayonnaise on each slice of bread. Arrange the lettuce and tomato slices on 1 slice of bread and season well with pepper.

Top the tomato with the bacon slices and then the second slice of bread. Press together gently and serve.

For the bacon mayonnaise

Combine the egg yolk, mustard and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.

Have the bacon fat liquid but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.

Makes about 1/2 cup (125ml)

Recipe book

I haven't blogged for a while for a lot of reason which I will write about in my other blog which is is called Thoughts Deeds and Inspirations.

Suffice to say though I have done copious amounts of cooking.  I have had heaps of people contact me asking why I haven't written for so long, and I promised that I will be back.

I will start by saying that one of the things I enjoyed cooking recently was a Red Velvet Cake.  I am not a great baker but since coming to Tasmania I have ventured towards using the oven more often to cook sweets.

I promise to blog more often but my best excuse of all for not blogging is because I was actually writing a recipe book.  Heaps of people tell me I need to jot down my recipes. Most of the recipes that I cook are from the top of my head and it could be something I saw here, something I read there and as I cook I experiment.  Therefore, no recipe is ever the same.

My children always call me up and say 'how do you cook this or that' and I painstakingly try and tell them the ingredients, always ending up saying ' just taste it and add what you think it needs'.  My son Jason then said to me in exasperation the other day, 'you really need to write these recipes down and give it to me'.  This had me thinking and one day looking through the web I found a site that I can actually print a book. Self publish if you will.

I sat and wrote out recipes that the kids like to eat. The ones they call me up for the most, or tell me to cook the most. I thought 20 pages would do, but all of a sudden I found that I had more than 25 pages. Oops!  I checked the website and I could go to 40 pages for the next price bracket. This was getting to be expensive! Anyway, I finished it, proof read it, got my husband to read it and uploaded it.  Once, I was on there, the site suggested that I put the book up for sale !

Since, I knew a lot of my friends who really wanted my recipes, I decided to put it up for sale on the company's website and also send it to Apple Itunes for them to sell it.  So here is the link to the book if you are interested... and I will write again tomorrow.....

http://au.blurb.com/books/3633332

Nasi Goreng

Ever wonder what to do with left overs ? I have a serious issue with wasting food. Therefore, if there is anything left over, I try to make the dish look different or try and cook a something using the left overs.

A great way to get rid of a lot of little bits and pieces I find is making Fried Rice, or Nasi Goreng as they call it in Indonesia.  Thats where I first learned how to make it. We had a gorgeous old cook that made the best ever Nasi Goreng.  I always think of her when I make this dish, although it resembles nothing like what she made.

I had a bit of the BBQ Lamb that was cooked yesterday.  It was marinaded with Lemon, oil and Rosemary blended together. I also had a few beans that were left over and also some cooked rice that looked a little bit sad from about 2 days ago. This is what went into my Nasi Goreng tonight.

Ingedients

Rice
Onions
Garlic
Sliced up left over lamb
2 slices of bacon chopped
1 onion chopped
a few slices of Red Peppers
Couple of spring onions from my vegetable garden
Approximately 1 cup of shredded cabbage
1 grated carrot
Ketchup Manis
Salt to taste
Oil

Method

Fry bacon until it is starting to brown, add onions and garlic until they soften.  Add the rest of the vegetables and stir until the cabbage starts to get soft.  Add as much rice as you need, and stir through the ingredients. Add approximately 1-2 tablespoons of Ketchup Manis.  Basically, I put the Ketchup just to add colour. It is sweet so if you are watching calories or sugar content you will need to check this. Add salt to taste.

This is what ours looked like tonight.

Nasi Goreng

We had this with a Beef Curry and Stir fry cabbage with dried prawns.

Chicken Giblets

I had promised my son to cook him Chicken Giblets long before we moved to Tasmania.  We visited Brisbane last week and he called his promise.  So, I thought I would share the recipe with you.

Sri Lankans do eat offal, personally, I have only eaten, liver, brains and giblets.  I am fond of chicken and calf liver and also giblets but am happy to leave brains for someone else !

Here is the recipe

Chicken Giblets

1kg chicken giblets, washed & cleaned
1/4 tsp tumeric
1/4 salt
 1 punnet of grape or cherry tomatoes cut in half- I use these because I like the taste, but any tomato will do
1 Red salad onion sliced - I cut them into circles
1-2 lemons - juice
Oil - similar to peanut

Once the giblets have been washed, add the tumeric and salt, cover and put in fridge at least for 1 hour.

Heat the oil and deep fry the giblets until they are practically crisp. I use peanut oil because it can get to a high temperature.  Fry small batches of giblets and drain on paper towel.

Once giblets are all fried, add all the other ingredients and mix well.

PS: last week I used vegetable oil because someone was allergic to peanuts. It takes a little longer to get to a high temperature but it worked.

I was able to get a picture of it just before the last of it vanished ! Here it is