spinach and cashew pate

This pate is very similar to the cashew dips that are very popular at the moment.

This version is gluten and dairy free.

Spinach and Cashew Pate

1 C cashew nuts

200g spinach leaves

1/2t nutmeg

Steam spinach just enough until its wilted. 

Blitz the cashews in a blender until finely ground and then add the spinach and nutmeg.

Blitz to combine.

I found this a little bland so we added some salt and pepper, grated Parmesan would also add flavour and make it similar to the commercial dips. 

The second time I made this I didn't have enough spinach so added rocket and coriander which was lovely, another alternative would be some basil.

From: 4 ingredients gluten free cookbook

orange almond cake

This cake is just beautiful.

I have had the recipe longer than I have had children, I can remember serving it to work friends over for afternoon tea.

Now being on a gluten free diet it is my go to special occasions cake.

When I used to make it I just bought ground almonds from the baking section in the supermarket, but now I am using almond meal that is made from almonds with the skin on.

I think the skin makes it a little denser and not as sweet.

Next time I make this I think I will add a little extra sugar to counteract the skins.

Here is the recipe as is.

Serve it with Vienna cream and a chocolate ganache for those extra special occasions.


 Orange Almond Cake

2 large oranges

250g sugar

250g ground almonds

1t baking powder

6 eggs

Boil oranges in water for 1 1/2 hrs. 

Drain off water and blend oranges in the food processor. 

Add remaining ingredients and mix thoroughly with orange pulp. pour into a buttered 23cm springform tin and bake in a pre- heated 200C oven for 1 hour. 

I have taken to covering the top with flaked almonds before baking and dusting with icing sugar when cool.

Chocolate Ganache

200g dark chocolate

200ml cream

2 T Grand Marnier (optional)

over a gentle heat melt the chocolate and cream together. add liqueur, mix and serve warm on the cake.

gluten free dairy free sponge cake

This sponge cake turned out beautifully, I have been making sponges for a while now- well since I got my kitchen aid and except for once when I didn't whip my eggwhite for long enough before adding the sugar they have all worked out really well.

In this recipe I combined the ingredients from the 4 ingredients gluten free cookbook with the method from my tried and true sponge.

Gluten Free Sponge

4 eggs separated at room temperature

3/4 c sugar

1C gluten free self raising flour

dash vanilla essence

Their method:

Preheat oven 200C. 

Beat egg whites until nice and stiff. 

In a separate bowl beat egg yolks, gradually add sugar and vanilla until pale yellow in colour. 

Spoon egg whites into egg yolk and fold together. 

Add flour and fold in with a whisk (helps keep mixture aerated). 

Pour into a lined 22cm tin  and bake for 30 minutes.

My method:

Preheat oven to 200C. 

Beat egg whites until stiff, gradually add sugar beating each time until sugar is dissolved.

Add yolks one at a time and mix well add vanilla.

Slowly add flour, either by hand or on mixer very slow, using whisk attachment.

Pour into lined tin and bake for 30 minutes.

It came out beautifully light and fluffy. I topped it with icing made from berry juice and icing sugar and topped it with some more berries and a sprinkle of icing sugar. 

If you are not dairy free you can top it with jam and whipped cream.

I really like passionfuit icing but didn't have any passionfruit on hand that day so used the berries instead.

gluten free date loaf

This is another recipe from The 4 ingredients Gluten Free Cookbook,

again super easy and super yummy!

I have eaten this for breakfast with some butter spread on it, but it is nice without butter too.

Date Loaf

375g pkt dates

2t instant coffee

1C GF self raising flour

1/4 C flaked almonds

Add coffee to 1 C boiling water and mix.

Pour over dates and soak overnight.

Stir in GF flour.

Pour into a loaf pan lined with baking paper.

Sprinkle with flaked almonds and bake for 45 minutes at 160C

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peanut butter biscuits

I can't believe how long it has been since I posted a recipe, it's not like I haven't any to share and I even told friends I would post an awesome cake recipe and I still haven't done it.

But anyway after borrowing the fabulous 4 ingredients GF recipe book from the library and loving it VCH bought me a copy for my birthday.

So being inspired to cook the other day I tried out a few new recipes, the first I am going to share are these biscuits.

I took these to Bible Study and was immediately asked for the recipe, these are so easy and so moreish and very very yummy.

Peanut Butter Biscuits

1 C crunchy peanut butter

1 C raw sugar

1 egg

1t cinnamon (I had run out so didn't use it)

Mix ingredients in bowl roll into balls, the recipe said tablespoon size but I like teaspoon better- you get more biscuits, I found wet hands the best, flatten with a fork, I used wet fingers and bake 180C for 10 minutes, cool on tray.

Options: to cut some of the sweetness you may like to sprinkle with a little salt before cooking, I used Celtic Sea Salt, or sprinkle with sesame seeds.

I think these would be fabulous dipped in chocolate but I haven't tried it yet.

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semi dried tomatoes

This is a really easy recipe that I found somewhere on the net and now can't find but it basically went like this.

Cut tomatoes in half and put on a wire rack over a baking tray. 

Sprinkle tomatoes with salt, pepper and fresh thyme (helps when you have some growing in the garden!)

Bake in the oven at 150C for 2 and 1/2 hrs until dried on the outside but still soft on the inside.

If you want them firmer than this leave them in for longer.

Take out of oven and leave until completely cool.

Pack in a jar and cover with extra virgin olive oil - I also packed in a few basil leaves also from the garden.

Enjoy!

pita bread

In my new bread making life I have borrowed lots of books from the library.

Lots of interesting recipes, hints and ideas, I have been taking lots of notes.

One bread that I have been wanting to try was pita bread.

I tried this yesterday following the recipe and made it again today swapping half the bakers flour for wholemeal.

I think they turned out even better today and they are the kids new favourite bread.
They are quicker to make than normal bread but a little more hands on work is required.

Here is the recipe- I doubled the original recipe for 6-8 so I can make 16 which is enough to feed my crowd.

Pita bread

6 C flour (3 bakers, 3 wholemeal)

3t salt

2 t sugar

2 t yeast

2 T olive oil

400ml water (500-600ml if you use wholemeal flour)

Mix all ingredients in Kitchen Aid with dough hook (you can do this by hand)

Mix on 2 for 5 minutes (knead for 10 by hand)

Leave covered to rise until doubled 1-2 hrs

Knock back with couple turns on Kitchen Aid (or by hand )

Put onto floured bench and divide into 16 pieces

Roll into balls cover with a tea towel and leave to rest for 10 minutes

 Roll with rolling pin flat into round or oval shape.

Cover with tea towel and leave for 30 minutes.

Heat oven to 230C with baking sheet in oven

 Put 3-4 breads in at a time for 4 minutes turn oven and cook for 2 more

Put onto wire rack to cool.

This is how they looked cut in half,

 and filled with salad

 When my big boys were little I used to buy these and fill then with peanut butter, banana, sultanas, apple, carrot and coconut, they loved them - I gave some to my little ones today and they loved them too.

Here is The Girl making her lunch.

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sunday-showcase