Hello!

Well if you are one of those people who have subscribed to the email feed. . .then sorry about the mistakes in my typing!! The biscuit recipe should have read tablespoons not teaspoons worth of dough being put on the tray to bake! They are fixed now!
I am back in Rome! For another 8 months at least. The last 6 weeks has just reminded me how depressing it can be sometimes travelling being gluten and dairy free sometimes. Potato chips and tea, chicken and rice. Not necessarily from this trip, but I have come back from trips craving vegatables. It's nice to be back in the land of gelato again too. 
Every time I visit Australia and New Zealand (not so much NZ cause they have Whitakers) I get so annoyed at their chocolate companies which put milk in DARK DARK chocolate and wheat in there too sometimes. . .can't a girl get a break? I just want chocolate!!!!!
I was happy to see that Weis brought out a new flavour of sorbet. Bliss!! and I always love cooking with the fake cream cheese- toffutti.
My lovely mother in law introduced me to some great gluten and dairy free breads in NZ, it was such a luxury having toast for breakfast!
In sad news it seems a lot more of my friends are having to eat gluten and or dairy free now. It's not an easy road, or cheap, but I hope it helps your health!!
Thats all for me for now. Thanks for listening. xoL

Chocolate Caramel Banana Meringue Pie (Cheaters Version)

Chocolate Caramel Banana Meringue Pie (Cheaters Version)

Inspired by: eep. . .can’t find the link now but it was a multitude of recipes for Banana pies of all sorts.

Why? I don’t usually do this, make things as a mash up of actual food I have in the cupboard or things I have made before, but I had two bananas to use and I’ve baked banana cake and bread so many times, so I was looking for something different and fast!

I used:

Left over Blondie slice (gluten free, dairy free)

15cm x10cm cut in half, to make two 15cmx10cm pieces. (if this is confusing see below the two pieces of blondie were one piece which sat on top of eachother)

Left over Brownie slice (gluten free, dairy free) 15cm x10cm.

2 bananas

½ cup brown sugar

2 tsps gluten free flour.

10 mini meringues (gluten free)

What I did:

In 15x30cm dish (my dish measurements aren't exact-I'm estimating- my apologies) place Blondie slice, Brownie slice, Blondie slice, on the bottom of the dish, tightly together so there are no gaps. 
Press together if necessary. 
In a small bowl, mix bananas and brown sugar, mashing with a fork until creamy, add gluten free flour and mix well. 
Pour on top of slice base. 
Arrange meringues on the top evenly on the top to your liking. 
Refrigerate until cold, then eat and enjoy.

Comments after eating Caramel, chocolate, banana, meringue pie!

It’s quite an odd experience having such strong flavours altogether and still being able to taste them each individually, while being combined. I enjoyed it a lot.

You could use cake, or a combination of crushed biscuits, sugar and margerine to make the base if you wanted a quick dessert and you didn't happen to have left over slice around.  

Bread and Butter Pudding

Bread and Butter Pudding

Inspired by: Failed dairy free condensed milk attempt and BBC food (method is different from how I did mine).

Why? I tried to make dairy free condensed milk with rice milk, sugar, vanilla and salt, and it did not condense much at all, even with a bit of gluten free flour thrown in, and so I decided to use the resulting sauce for this recipe.

I used:

3 cups rice milk (use 2 cups for bread and butter pudding though)

½ cup raw sugar

vanilla powder

pinch of salt

2 tsp cinnamon

½ tsp allspice

2 eggs

2 tbsp gluten free corn flour

9 very small slices ‘buttered’ gluten and dairy free bread (dairy free margarine)

What I did: (what I recommend for next time is after)

Heated milk, vanilla, salt and sugar in a saucepan, stirring constantly until it boiled. 
Waited in vain for it to thicken, then added corn flour, which thickened it slightly but also added lumps. Stirred lumps out, and gave up. 
Added cinnamon and allspice and took off heat (turned off element).

Preheated oven to 180C.
Buttered gluten and dairy free bread with dairy free margarine and placed one layer of bread (with as much bread as you can covering the bottom of the dish) margarine side up in a circular oven proof dish (d25cm, h7cm). 
Back at the saucepan, crack eggs into the syrup and beat in well. 
Pour syrup over the first layer of bread until it’s well covered. 
Stop and add the next layer of bread. 
Repeat until all the bread and syrup is gone. 
Place dish in the oven for 30 mins or until the syrup has set and it’s golden brown on top.

What I would do next time (little bit different)

Preheat oven to 180C.

In a saucepan heat milk, sugar, vanilla and salt until just boiling then take off heat (turn off element). Add flour, cinnamon and allspice, allow to cool. Butter with dairy free margerine the gluten and dairy free bread, and place one layer of bread (as much as you can to cover the bottom of the dish), margarine side up in a circular oven proof dish (d20cm, h7cm).

Back at the saucepan, crack eggs into the syrup and beat in well. Pour syrup over the first layer of bread until it’s well covered. Stop and add the next layer of bread, and cover it in syrup. Repeat until all the bread and syrup is gone. Place dish in the oven and cook for 30 mins or until the syrup has set and it’s golden brown on top.

Comments after eating bread and butter pudding!

It’s delicious hot or cold! You can add dried fruit, or even chocolate chips for a bit of spice! I’m sure other people have even tried making bread and peanut butter, bread and nutella puddings before!

Jada's Coloured Meringues

Jada's Coloured Meringues

Inspired by: 

Jada who attends In a Pickle cooking classes.

Why?

Why not? Meringues are YUM!

She used:

4 egg whites- 150ml
1 cup caster sugar
2 tsp corn flour (gluten free)
1 tsp white vinegar
couple of drops of food colouring as per packet

What she did:

Preheat oven to 150C. Line baking trays with grease proof paper. 

Place egg whites in a bowl and mix with an electric or hand beater until soft peaks form. Add sugar gradually and continue beating until the mixture is glossy. Sift the cornflour over the mixture and with a spoon, fold through the vinegar. Create a swirl effect of colour (can have as many as three colours) by gently stiring through a drop of each colour, and leaving some mixture un blended still with the vibrant colour. Place portions the size of 1/3 on the trays, and shape as desired. Place in oven, and reduce the heat to 120C. Bake for 30-35 mins. Turn the oven off and allow the meringues to cool inside. 

   

Comments after eating Jada's Meringues

I have a meringue craving now. . . .

Jada's Flourless Chocolate Cakes

Jada's Flourless Chocolate Cakes

Inspired by: 

Jada who attends In a Pickle cooking classes.

Why?

Why not? The Belgians told me chocolate was really good for me!

She used:

150g dairy free margarine
200g dairy free dark chocolate
1 1/2 cups almond meal
3/4 cup castor sugar
5 eggs separated

What she did:

Preheat oven to 180C. Prepare muffin tin by greasing or lining with cake papers (makes 12).

In a saucepan melt, on low heat melt margarine and chocolate together, stirring constantly (don't let it burn). Take off the head (turn off the stove) and add almond meal, sugar, and egg yolks, stir well. In a bowl beat egg whites with a electric or hand mixer until stiff peaks form. Fold egg whites through chocolate mixture. Pour into tin, making the cakes as even in batter amount as possible. Bake for 15 mins or until a tester comes out clean.

Comments after eating Jada's Flourless Chocolate Cakes

I remember my sister saying they were very good!

1.   

Jada's really good cookies alert

Jada's REALLY GOOD COOKIES ALERT

Inspired by:  

Jada and her next door Neighbour!

Why?

They sound YUM

She used:

125g dairy free margarine

·        ½ cup castor/white sugar

·        ½ cup brown sugar

·        ½ tsp vanilla essence/powder

·        1 egg

·        1 ¾ cups gluten free SR flour

·        pinch salt

·        125g dairy free choc chips

 

What she did:
Preheat oven to 180C. Line/grease biscuit/cookie trays. In a bowl, cream together butter, sugars and vanilla. In a separate bowl, lightly beat the egg and add to the mixture, stirring together. Mix in gluten free flour, salt, and dairy free chocolate chips. Make tablespoonfuls of the dough into balls and place on to trays. Bake for 10-12 mins or until light brown on top. 

Comments after eating Jada's really good cookies!

If they are entitled really good, they must be really good. I can't wait to try them.

Jada's Passionfruit Icing

Jada's Passionfruit Icing

Inspired by: 

Jada who attends In a Pickle cooking classes.

Why?

Why not?

She used:

1 1/2 cups icing sugar

1 tsp dairy free margarine

2 tbsp passionfruit pulp

What she did:

In a bowl combine all ingredients and mix together well with a spoon. Spread on a cooled cake that is ready to be iced!

Comments after eating Jada's Passionfruit Icing?

I haven't tried it, but it sounds delicious! She says it tastes great on banana cake or loaf. Try it out and let me know!

Jada's rice wraps

Jada's rice wraps

Inspired by:  

Jada who attends In a Pickle cooking classes

Why?  

My niece Jada loves to cook and has shared these great gluten and dairy free recipes with me!

Jada uses:

Note: Quantity depends on the amount of people you want to feed! (Lauryn usually eats three or four wraps)

Raw chicken breast, chopped finely.

Teriyaki Marinade (gluten and dairy free) 

Shredded lettuce

Diced tomato

Vermicelli Rice Noodles

Grated Carrot

Circular Rice Paper Wraps

What Jada does:

According to the instructions on the bottle, marinate the chicken breast, and cook well. Once chicken is cooked, take pan off heat (turn off stove). 

Prepare a bowl of hot water (not hot enough to burn anyone) to dunk the rice paper in (according to the instructions on the packet), which will allow the paper to soften (if there are small children present make sure an adult does this step for them, and that the water is out of their reach).

Dunk rice paper in hot water, it will become slippery and moldable. Lie rice paper out flat on a plate, add small amounts of the tomato, lettuce, chicken, noodles and carrot in the centre of the paper, making a verticle line of ingrdients spanning the middle third of the rice paper circle (hope that makes sense). Fold the bottom of the rice paper over the ingrdients towards the top, then fold the top down over it. Fold the left, over the parcel, and then the right. It should form a nice edible package.

Eat while still warm, or wait until they are cool.

Comments after eating Jada's rice wraps!

I want some more! I was amazed, and so impressed! The first time I had ever tried these, I had not had a wrap for more than a year, so it was like a food oasis for my mouth.

Unfortunately we don't have pictures. . .but if you google rice wraps you will come across the right thing!

Carrot and Mint Damper

Carrot and Mint Damper

Inspired by: Masterchef Australia helping me rediscover good old damper! and Alldownunder.com.

Why? I love mint and I will use it in whatever I can. I needed to use up a few carrots, had no eggs, and thought carrot and mint would make a great combination in a bread type recipe.

I used:

2 cups self raising gluten free flour

2 tsp sugar

2 tsp butter

1/2 tsp salt

1 cup dairy free rice milk

2 tbsp dried mint leaves

1 cup grated carrot (2 medium carrots grated)

What I did:

Preheat oven to 190C, and line baking tray.

In a bowl mix together the flour, salt, sugar and mint. 
Add the butter and rub it through the flour until well mixed. 
Add milk a bit at a time, stirring, until a dough forms. 
Add a bit more milk or flour at this point if you need in order to get a good dough. 
Divide into 6 and spoon out on to the tray into mounds with at least an inch between, and bake for 30 mins, or until damper has formed a firm crust.

Comments after eating carrot and mint damper!

Yum! It’s tastes light, herby and refreshing. Love it. Exactly what I was hoping for!