Crustless Passionfruit and Strawberry Tart

Crustless Strawberry and Passionfruit Tart


Ingredients:

1 small can of passionfruit

3 desert spoons gelatine

1 cup castor sugar

2 punnets strawberries



Instructions:

Stir sugar, passionfruit and gelatine together in a microwavable bowl

Microwave for 2 minutes on High

Stir warm mixture

Chop 1 punnet of strawberries into small bits

Stir strawberry bits into mixture

Line cake tin with baking paper

Pour mixture into tin

Cut other punnet of strawberries into desired shapes to decorate the top

Gently place ‘decorating strawberries’ on top of mixture

Allow to sink in partly (so they don’t fall off

For a nice touch make a small rubble pile of strawberry bits in the centre

Hold together rubble pile by drizzling glucose syrup over the pile

Refrigerate until firm

Serve with vanilla soy ice cream and enjoy!

Rum and Raisin Muffins

Ingredients:


- 1 cup soya flour

- 2 cups GF self-raising flour

- 1 desert spoon xanthum gum

- 1 cup castor sugar

- 1 cup brown sugar

- 1 cup vegetable oil

- 2 cups raisins

- 2 tablespoons rum essence

- 2 extra-large eggs

- 1 cup soy milk

- 1 desert spoon baking powder

Instructions:

- Preheat oven to 200 degrees celcius

- Mix everything together into an even batter

- Place patties in muffin spots

- Fill each patty with mixture

- Bake for 35-40 minutes until brown on top and skewer comes out cleanly

- Enjoy!

GFCF Ginger Muffins

Ingredients:


200g naked ginger chopped into small chunks

1 cup brown sugar

1 cup castor sugar

1 cup soya flour

1 cup GF plain flour

1 cup GF self-raising flour

1 cup vegetable oil

1 cup soy milk

2 extra-large eggs



Instructions:

Preheat oven to 180 degrees celcius

Mix everything except ginger in a large mixing bowl until smooth

Add ginger and stir through evenly

Line muffin spots with patties

Fill each muffin spot with mixture

Bake for 45-50 minutes until golden brown on top and skewer comes out cleanly

Enjoy

She's Back!

After having left this recipe blog sitting stagnant for several years I'm committing to posting again.

Why?  I'm becoming a thermomix consultant!

In a quest to manage issues with hypoglycaemia and the sluggish rotten feelings associated with eating gluten and dairy I will be trying to make delicious gluten free + dairy free + low GI (and sometimes, completely GRAIN free) foods. 

Most will be made with my trusty thermomix - For those trying to make these without a thermomix I apologise.  Maybe it's time to book your own thermomix demo!

:D

Chicken and Sweet Corn Soup

This recipe is nice and simple and can be served as an entre for an asian feast or by itself as a complete meal.

Ingredients:
- The meat of one large roasted chicken
- 1 litre of GFCF chicken stock (I use Massel in Australia)
- 2 cans creamed corn (approximately 400g each)
- 4 desertspoons finely chopped parsely
- 2-3 desertspoons of chile flakes (more or less to taste)

Instructions:
- Tear up the chicken into small bite sized pieces - or shred it
- Mix everything together in a large saucepan and bring it to the boil!
- Serve hot and add chile sauce to taste
- Enjoy!

Blackberry Pie with Blackberry Jelly Garnishing

Ingredients:

- 2 cups plain GF flour

- 1 cup GF/CF butter (I use nuttelex)

- 2 extra-large eggs

- 3 by 415g tins of blackberries

- 6 desert spoons of gelatine

- 3 desert spoons xanthun gum

- 1 ½ cups castor sugar

- 1 cup white sugar

- Spray on canola oil

Instructions:

- Preheat oven to 200 celcius

- In a large mixing bowl combine flour, eggs and GFCF butter (after microwaving for 20 seconds)

- Mix into a large smooth batter blob

- Roll out flat between 2 sheets of baking paper

- Lifting batter in between the two sheets, place inside round cake tin

- Push sheets with batter in between into cake tin and push up against all edges/sides

- Remove top layer of baking paper to leave pastry exposed

- Gently spray exposed pastry with canola oil spray

- Blind bake for 20 minutes

- While blind baking prepare inside of tart

- Strain liquid from blackberry tins into a microwavable large mixing bowl (keep for jelly garnish)

- Place blackberries in another large missing bowl

- Add castor sugar xanthum gum and 3 desert spoons of gelatine to berries

- Mix berries well with sugar, gum and gelatine

- When crust is blind baked fill pastry with blackberry mixture

- Roll out the excess pastry and make pie top with that

- Bake for 25 minutes and then allow to cool

- Carefully remove from tin and then peel off lining baking paper.

- While baking prepare jelly

- Add White sugar and 3 desert spoons of gelatine to blackberry liquid

- Stir through well

- Microwave for 3 minutes

- Remove and pour into desired jelly moulds

- Refrigerate until set (then cut into desired shapes to serve with pie and GFCF ice cream)

ENJOY!

Hearty Chicken Soup

Ingredients:

Carcass of chicken (by 3)

Full stock pot of water

½ a bunch of celery (chopped small)

2 brown onions (chopped small)

3 large carrots (peeled and diced small)

2 cups pre-roasted chicken bits (torn into small chunks)

Parsley to sprinkle

Cracked Pepper to sprinkle

Sea Salt to Sprinkle



Instructions:

Fill stock pot with water and carcasses...

Bring to the boil on high heat then allow to simmer for 3 hours on lowest heat (Stirring occasionally)

When pot is only half full and chickens are disintegrating, pour mixture through strainer, capturing liquid in another large pot.

Dispose of chicken carcasses

Using liquid for soup base, thrown in finely diced carrots and small chopped onions and celery.

Throw in precooked torn up roasted chicken bits

Bring to the boil

Allow to simmer for 15 minutes

Add parsley, sea salt, and cracked pepper to taste

Allow to simmer for another 5 minutes.

Serve with freshly baked bread or alone!

ENJOY!