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Macaroons

4 Oct

I used four eggs, and got 28 macaroons.

Beat egg whites to stiff peaks, slowly add in caster sugar (that’s the really fine one) – 50g for each egg white.  Stir in dessicated coconut – 1/4  cup for each egg white.

Spoon onto baking paper, or if you’re not making them in a big rush because you need to take a plate to a baby shower in a few hours you could pipe them all fancy-like.

I went with a tablespoon.

A sampling toddler is optional at this point.

Bake about half an hour at 150c/300f, until dry but not brown.  Cool on the tray.

They’re yummy like that, but I melted a little chocolate for drizzling this time.  I used roughly 25 grams.

So to sum that up because I got a little rambly…..

Preheat oven to 150c/300f.  Line baking tray with paper.

For 28 macaroons use –

  • 4 egg whites
  • 200g caster sugar
  • 1 cup dessicated coconut
Beat egg whites to peaks, slowly add sugar, stir in coconut.  Spoon onto lined tray.  Bake half an hour, or until dry but not brown.  Cool on tray.  Drizzle, dip, or coat in chocolate if you want.
For lots more recipes check out Tasty Tuesday at Balancing Beauty and Bedlam.

Hassleback Potatoes

6 Sep

When I was having a look around at recipes, they are traditionally made with butter and breadcrumbs, so I decided to see what I could come up with.

Turn the oven on hot – 220c/430f

I used six potatoes.  First of all you want to slice the scrubbed spuds almost all the way through, at distances of a few mls.  The slices won’t necessarily spread at this point, it might happen during cooking.

 

Place the spuds in whatever baking dish you will use.

Next I crushed four cloves of garlic, mixed it with about 4 Tbs olive oil and 1 tsp salt (I totally forgot to measure), and spooned that over the top of the potatoes before putting them in the oven.  Bake for about an hour, and you are all done.   The sky is the limit with what you use as a topping, I definitely plan on making these again and mixing it up with the flavours. 🙂

My one caution would be, if you’re wanting a fancy looking dinner, don’t do these if it’s your first time.  I got a couple that looked right, but cut right through in a couple of places, and didn’t cut deep enough in others.  They were yummy for the family, but if I was doing them to impress others I would’ve gone through several more potatoes!

Proof:

 

They worked!

16 Feb

I mentioned I was going to try to make Valentine treats using this method, but obviously had to change the actual recipe for it to work for us.

First I used this recipe to make a sheet cake.  I figured it would work but hadn’t actually tried it before, I think I baked it half an hour on 150c/300f.  I popped it in the freezer to help it cool faster.

When the cake had reached room temperature I mixed this up (using gluten free flour, coconut milk, and just skipping the butter to meet everyone’s needs) and followed the original method.  One thing I did different, is I put a little mark on the bottom of the paper liner so I couldn’t lose track of where the front was.  Some of the hearts stayed down, while others floated, but that’s okay because I made a dozen and only needed seven.  In fact, for BT2 I chose a floaty one on purpose, I think they look just as cool.

Once the muffins were cooled I whipped up some icing.  (Cream 250g butter, add 250g icing sugar, colour with lots of strawberry jam…. LOTS.)

At this stage the kids were all happy, so I decided to melt a little bit of chocolate and drizzle it over the top.

BT2 doesn’t eat diary so I used one where the heart was visible (I had to cut a little batter off the top of it, but not much) and just drizzled the chocolate over it.

And a post-three-year-old-mauling shot:

They required more effort than I would usually put in, but for a treat they were lots of fun!

Vegetable Noodles – easy as can be.

15 Feb

Take one marrow, peel the skin and discard it.  While whatever sauce you are going to use cooks keep peeling and peeling.  Run the peeled ribbons under the hot tap, and there you have it.

I usually salt the water when I cook pasta, so I found these diluted the flavour of my sauce a little.  With a sprinkle of salt on them before topping with the sauce they would have been perfect.

(Editing to add this to Tasty Tuesday, check it out for loads of recipes.)

KFC Flavour Seasoning, and it’s gluten free!

21 Dec

It's yummy on wedges too!

  • 2 Tb salt
  • 1 cup rice flour
  • 2 Tb pepper
  • 4 Tb paprika
  • 1 tsp garlic salt
  • 1 Tb mustard
  • 1 Tb thyme
  • 1 Tb basil
  • 1 tsp oregano
  • 1 Tb powdered ginger

Mix together.  TaDa!!

Okay, a few more details. 😉  For the ingredients that are not already powder I throw them all in the coffee/spice grinder and give them a quick whizz.  This makes lots, which suits me fine because that way I have it ready in the pantry.  For wedges I just shake it on the spuds before cooking.

For chicken….. it can just be sprinkled on, but for a more authentic KFC style…. where I got this recipe from originally it was for little cubes of chicken, I cut the chicken in to strips instead if I’m doing it this way.  Coat your chicken in flour (to make your egg stick), then coat it in a little whisked egg (to make the seasoning stick), then coat it in the seasoning.  Shallow fry the chicken in oil to set the seasoning a little, then pop the chicken in a moderate oven (on foil) until it’s cooked through.

Whenever I’ve used this on pieces such as drumsticks I have just shaken it on rather than doing the whole sticky egg routine, it gives it a nice flavour, but it’s not the same as KFC.  Dad-of-the-Tummies has done drumsticks in the KFC fashion, but I don’t know what he did because I hid from the kitchen.  In my defence, BT5 was only two days old, and we had spent the afternoon out taking photos of the kids at the spot we had our wedding photos taken because it was our tenth wedding anniversary, and the day before that had been BT2’s birthday…. I was a little tired.  Plus I needed to not over do things because BT2’s birthday party was the next day.  Anywhooo, I don’t know what he did, I just know he made a big mess and dinner was late (good thing he tidies up after himself ;-)), but it tasted nice.  The only critique I remember hearing from Dad-of-the-Tummies is that the coating wasn’t as thick as KFC.  I must get around to experimenting with it myself some time!

This stays nice when it is cold too.  I plan on whipping up a batch of the seasoning today, then cooking chicken strips on Christmas Eve, popping them in the fridge, and taking them to lunch with the in-laws on Christmas Day.  I have no doubt they’ll be a hit.

(I’m adding this to Tasty Tuesday, check it out for loads more recipes!)

Buttercream Icing

14 Dec

Cream 250g butter

Add 250g icing sugar

Add 1tsp vanilla essence if you want.

Done.  Add any colour last, if you need it.

For the dairy free Tummy I use a dairy free margarine.

For the additive free Tummy I just make sure at least part of the cake is white (or brown, coloured with cocoa, would work).  Examples….

This was actually before we took her off additives.

 

We let her eat the cachous this time, since they are more exciting than icing.

 

Others with additive free parts that I have done for various children are, a monkey (a couple of shades of brown using different amounts of cocoa), a rocket ship (the bulk of it was white), eggs (weird, I know, but it was green eggs (without the ham) – the white was, well, white), Miffy the rabbit, a drum, and a sheep.

 

Miracle Cake

8 Dec

In real life the cake is a bit darker than that, it wasn't photographed under the greatest conditions!

 

A.k.a. Dana’s Chocolate Cake from Destitute Gourmet.

As I said in the last post, this cake turns out EVERY time, no matter WHAT I do to it (and trust me, I’ve done a lot to it!)  This is the basic ingredient list, and I will add the allergen notes at the bottom.

  • 1 2/3 cup flour
  • 1 1/2 tsp baking soda (yes, soda not powder)
  • 1 1/2 cups sugar
  • 2/3 cup cocoa
  • 1 tsp salt
  • 1 1/2 cup milk
  • 100g butter, melted
  • 2 eggs
  • 1 tsp vanilla extract

Preheat oven to 180c.  Line your cake tin with baking paper.

Method: Dump it all in a bowl, mix it, chuck it in a cake tin and bake it.  Yes, really.  It turns out best with a cake mixer, but using a good ol’ wooden spoon work too.  The baking time varies a lot depending what size tin I use… anywhere from 30 minutes to an hour, take it out when a skewer comes out clean.

Gluten Free:

I just switch the flour for an all purpose gluten free mix.  Leave out the vanilla if it’s a problem, but my gluten free-ers are not that sensitive so I still use it.

Dairy Free:

Switch the milk to whichever substitute milk you use (I use coconut).  Replace butter with dairy free margarine or coconut oil.  If the additives don’t matter I use marg, if they do I use coconut.

Gluten and Dairy Free:

Do both of the above, obviously.  I do this for Bottomless Tummy 2, it turns out fine.

Egg Free:

I can’t remember if I have ever used an egg replacement in it, but I bet it would work.  Let me know the result if you try it.

 

Hopefully I’ll get a recipe up for the icing soon.

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