Archive | Finger Foods RSS feed for this section

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.
Advertisements

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!

Oat Slice

26 Dec

  • 1 cup potato flour
  • 1/2 cup white rice flour
  • 1/2 cup tapioca flour
  • 3 cups rolled oats
  • 2 cups sugar
  • 250g butter
  • 2 Tb golden syrup
  • 1/4 cup water

Preheat oven to 180c/350f.

Mix dry ingredients, while butter and syrup are melting.  Stir butter mix in to dry ingredients, as much as you can.  Add water to finish wetting all the ingredients.  Place in dish (mine is oval, but at the widest points it’s 33cm long and 20cm wide, whatever you use make sure it has high sides because this boils).  Bake for 20 minutes.  I usually cut it when it has not quite finished cooling, and remove it from the dish once it is cool.

Crispy on the outside, soft on the inside... yum.

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!)

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.

Fudge Brownie

12 Nov
This keeps for at least a week in an airtight container, no need to freeze it if it’s not getting eaten the same day, even though it’s gluten free.
  • 125g butter
  • 1c sugar
  • 2 eggs
  • 1/3c cocoa
  • 1/2c potato flour
  • 1/3c tapioca flour

Preheat oven to 180c/350f.

  1. Cream butter and sugar.
  2. Add eggs one at a time.
  3. Mix in each dry ingredient, one at a time.
  4. Spread in a 19 x 26cm /  7.5 x 10″ dish, and bake for 15 – 20 minutes.

For a stodgy-in-a-good-way result remove it as soon as a skewer comes out clean, if it cooks longer it is still yummy, the texture just gets more like a cake the longer it cooks.

Lemon Cordial, Lemonade, and PINK Lemonade

3 Nov

The base:

  • juice of 6 lemons
  • 2 cups of sugar
  • water

In a 3 litre drink bottle mix the juice sugar and some water, until the sugar has dissolved.  Fill the bottle the rest of the way with water and mix it together.

Enjoy it like that or…….

To get it fizzy:

Add

  • 1/4 tsp baking soda
  • 1/2 tsp tartaric acid

Enjoy it like that or………

To get pink:


  • Add a handful (10-ish) of raspberries

Frozen berries are fine.  Let it sit a few minutes and the colour will infuse in to the drink.

Check out more Tasty Tuesday recipes.

%d bloggers like this: