Mar
26
2008
Ingredients:
- 1 pkt gluten free plain sweet biscuits (try Naturally Good Coconut Crunch cookies)
- 50g butter
- 4 eggs
- ¾ cup castor sugar
- Juice from 3 lemons plus zest from 2
- 1 cup cream
Method
- Grease a 24cm oven proof pie dish.
- Preheat oven to 150 degrees.
- Finely crumb gluten free biscuits. Put in pie dish.
- Melt butter. Pour over crumbed biscuits and combine.
- Press crumbs into the sides and base of the pie dish, with the back of a spoon, to form the crust.
- In a bowl, whisk eggs and gradually add sugar, lemon juice, zest and cream.
- Pour filling into crust.
- Put in oven for 50-60 minutes until filling just set but still a little wobbly in the middle.
- Allow to cool slightly before serving.
- Sprinkle with gluten free icing sugar.
Can also be served cold.
Note: You can also use gluten free plain chocolate biscuits crushed (such as Freedom Foods Daydream Chocolate biscuits) to form the bases/crusts of chocolate desserts or cheesecakes.
Mar
19
2008
We’ve been experimenting in our house lately with baking muffins and cakes. We’ve tried the Well and Good mixes, Empower, and Basco. All have proven to be quite good. A few tips that we have developed in the process:
- Use a little less oil than described on the packet mix instructions
- Add some frozen berries to the muffin mixes – they taste amazing!
- Cook the muffins for a few extra minutes to ensure that they don’t end up soggy the next day
- Give it a try – it only takes 30 minutes including preparation time to make!
Feb
02
2008
Meatballs
Ingredients:
- 500g mince beef
- 1 onion chopped
- 1 small green capsicum chopped finely
- 1 tbsp tomato paste
- 3/4 cup gluten free crumbs
- 1 tsp dried mixed herbs
- 1 egg lightly beaten
- Salt and pepper
- Gluten free plain flour
- Olive oil
Method:
Combine all ingredients except flour and oil in a large bowl and mix well.
Roll mixture into small balls. Roll meatballs in plain gluten free flour.
Heat oil in a large frypan. Fry meatballs over medium heat until golden brown. Drain on absorbent paper.
Serve with your favourite tomato based pasta sauce.
Feb
01
2008
Such an easy dessert!
Ingredients:
Method:
- Whip the cream.
- On a piece of foil, spread one side of each biscuit with cream and press into the next biscuit.
- Repeat until all biscuits are joined together to form a log.
- Spread remaining cream over the top and sides of the log.
- Cover creamed log with foil and refrigerate for at least an hour. (The biscuits will become beautifully soft and mushy.)
- To serve, shave your favourite chocolate over the top of the log.
Jan
12
2008
Shortbread Biscuits
Want to make your own shortbread? It’s easy!
Ingredients:
250g butter
1/2 cup sugar
2.25 cups
gluten free plain flour
1/4 cup gluten free cornflour (or rice flour)
Good pinch salt
Method:
Sift flour, cornflour and salt. Cream butter and sugar, add dry ingredients. Turn onto board and knead well.
Cut dough into round biscuit shapes. Bake at 160 degrees until they just begins to colour—about 20-30 minutes. Allow to become quite cold before storing in airtight containers.
Makes approximately 30.
Jan
12
2008
Crunchy Asian Salad
Ingredients:
2 bok choy shredded
1 celery chopped
1/2 carrot grated
3 spring onions chopped
100g almonds chopped
75g Changs fried rice noodles (gluten free)
Dressing:
1 tsp Changs Tamari Soy Sauce
1 tbsp olive oil
3 tbsp fish sauce (gluten free)
1 tsp sugar
1 tbsp lemon juice
2cm cube ginger grated
1 tbsp coriander chopped
Method:
Combine all vegetables and almonds in a large salad bowl.
Combine all dressing ingredients in a small bowl.
Pour dressing over vegetable mix. Lastly sprinkle crunchy fried rice noodles on top.
