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Dutch Puff-ish Thingie

23 Nov

Okay, I dropped the ball on the whole food blog portion of my life, but hopefully I’m back now.  The fourth Bottomless Tummy has just turned three and I was a little disorganised preparing his party food, which left me doing a mad dash at the end.  Hopefully one of the near future posts will cover how we host (nearly) packaged food free parties.  But for now we’re back to my ‘Too Many Eggs!’ theme.

I’ve been slowly getting this just how I like it, while converting it to gluten and dairy free..  Slowly, because I’ve been trying not to feed it to the kids so often that they start refusing to ever eat it again.  EVER!

So far so good with that.

We’ve been eating this for lunch, but I would happily eat it for breakfast or dessert too.

First turn your oven on to 200c/400f.

Next measure 1 cup rice flour (I used white, but I’m sure either would be fine) and 1 cup tapioca starch in to a mixing bowl.  As an aside, I can’t stand when rice flour makes stuff gritty, I don’t even like it when the food is fine but there is a grittiness afterwards.  If you share my rice grit loathing you are safe with recipe.

Break in 8 eggs and whisk until smooth.

Somewhere in there your oven will get hot.  Chuck 75g fat (shortening, or butter if dairy is okay, bacon drippings would be yummy if you can eat pork products) in your oven dish and pop it in the oven.  Pull it out again when it’s melted.

If I want apples in the puff I add them with the butter.  If I’m putting something softer in (eg, banana or mushrooms) I add them after the butter has melted.  I just use enough to make a single layer on the bottom of the dish.  For a sweet dish I stir a heaped Tbs honey in to the butter.

Put the oven dish back in to make sure everything is hot when your egg mix is ready.

Whisk 2 cups coconut milk (or whatever milk you use, I’m sure they’re all fairly equal for this) in to the egg mix.

When everything in the oven is hot, pull the dish out, pour the egg in, and return to the oven.  Bake 15-20 minutes, until puffy.

Fresh out of the oven it's all puffy.

The puffiness will collapse fairly quickly, and it ends up with a baked custard kind of a texture.

Editing to add this to Tasty Tuesday.  Go see lots more great recipes!

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Poached Eggs… the real way

22 Oct

Fill whatever pan will hold enough eggs for you with about an inch of water, add a tablespoon of vinegar.

Heat it to a simmer.

Crack your eggs in to the water.  If they’re not fresh the whites will float around a bit, but a fresh egg should stay in a nice little lump.

When the white is all solid it’s done.  Super simple!

Breakfast ‘Round Here

15 Oct

The 4 Moms are talking about breakfast today so I thought I’d join in.

We have three standards:

Muesli (basically the same as granola for anyone in the US).  There really is no recipe for it, we throw in whatever grains, nuts, seeds, dried fruit we feel like, then guess on an amount of oil and sweetener (honey or maple), adding other flavours if we feel like it (vanilla, cinnamon, ginger, the sky is the limit….. well, actually the five Bottomless Tummies “can’t have”s AND the sophistication level of their palates is the limit, but that doesn’t have the same ring to it), then we throw it in the oven on as low as it will go, then get distracted, then suddenly remember and hope it’s not burnt.  We’ve never had a total fail, so give it a shot!

Porridge (oatmeal for those speaking the other English ;-)). For every cup of oats you want 2.5 cups of cold water, and a dash of salt (I think the packets say 1/8 tsp, but I just guess).  Bring to the boil, then turn element down and stir, stir, stir, until it looks how you like it.  Easy Peasy (that probably doesn’t translate well to Other English, never mind).  The general directions say a serve is 1/2 cup raw oats.  For myself and Bottomless Tummies 1,3,4&5 (aged 9, nearly 5, nearly 3, and 13 months) I use 1 & 3/4 cups.

Toast. Topped with hummus (if I ever remember to make it), peanut butter, avocado, jam/jelly, honey…. not all at the same time of course.  Grill it in the oven if it seems a hassle toasting only a few slices at a time.

Other not-so-everday options are:

Breakfast in a cup, it looks like chocolate but it’s not.  Win!

Pancakes, but this is usually Dad-of-the-Tummies domain for a weekend treat, and he’s even worse about using recipes than I am.

And for a very rare treat we have a fruit dessert, either a fruit crumble or a fruity cake, but not Fruit Cake because I don’t like it, and it’s not exactly a quick spur of the moment item either.

Oh, and how could I leave out the one thing I make every single day (unless Dad-of-the-Tummies makes it, but SOMEone makes it every day)….. BT2’s breakfast.  Measure 6 dessertspoons of rolled oats in to a breakfast bowl, cover with boiling water, wait ’till it’s warm and disgusting, mash a banana in to it to make it cold and disgustinger, voila!  Now, for BT2 this is fine because he needs his food mashed, but I’ll tell you a disgusting secret….. the other kids like it too.  I’m not sure what went wrong with our breeding, but there you have it.

Breakfast in a Cup.

18 May

My kids enjoy this for a treat, so I wrote down the ‘skeleton’ measurements as I made it one morning.  Unlike in the photo, I prefer toasted muesli for adding a bit of crunch.

Chuck in the blender:

  • 1cup milk
  • 2 or 3 bananas
  • 1ts vanilla essence (omit for gluten free)
  • 2 & 1/2 Tb cocoa

You can add whatever your imagination comes up with, hide spinach in it, maybe some peanut butter, honey or maple syrup if it needs sweetening, yoghurt for probiotics, etc.

Once it is blended pour some in to a glass, then top it with muesli.

This was enough to feed myself and three of the Bottomless Tummies, with enough for another glass left over.

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