Hi there Pizza Lovers (I am one). Until I found that Moobees in Macedon made Pizzas, and had a focus on GF in their menu - there was only two things there that were NOT GF! I hadn't had a great pizza in so long... But now I go there often. Last nite I had the Gourmet Vegetarian again. Fantastic.
In fact, I was speaking to Joolze the owner and chef and said how we needed a baker to do GF Easter Buns, and she took up the challenge. The result, it looks like I for one will have wonderful GF fruit buns this easter - I can join in with the Easter Celebrations - how good is that!
"SAMSARA" + GF PIZZA: I am working on organising a film show. Eat and watch a great film. Probably on a Sunday in May. What do you think. When I have organised a date and time I will send you all an invite. If you haven't come to any of our afternoon teas, and don't get our newsletters, you may not be on my list so please email me, and I will make sure you are in the loop.
Thursday, April 10, 2014
Tuesday, April 8, 2014
DO-IT-YOURSELF JAM
As an avid microwaver, I make jam in the microwave. Small batches work best for me. I can buy fruit on special, or pick up windfalls, and the small quantity means it cooks quickly. Correct cooking is important though. If you don't cook long enough, the sugar doesn't "preserve" the fruit, and you get fizzy, less than pleasant (and probably a little dangerous) result. Tummy-upset stuff. So wether you use a microwave, or conventional oven, don't do it in a rush. You might have to throw it out. A good rule of thumb is to look at the fruit as it is cooking. If it has that glazed, clear sugary look, it is ok. If your fruit is still opaque, and is not soft, then a little more cooking may be necessary.
If you have taken great care, cooked the jam properly, used some and when you go later there is a green mould, that is OK. Well, we were taught to welcome it. My dad who served in the army in Egypt, used to favour the mould as he said it was penicillin and protected him from bad bacteria. Whatever it was, it never hurt him, and I learned just to scim it off, toss it out, and eat the rest of the jam. (He liked the mould on cheese too!!)
When you make your own jam, you know exactly what is in it. Commercial jam makers often use flour to cheaply thicken the jam, so even when it looks like "strawberry jam or apricot jam" it may not be what it seems. "Gluten Free jam" labelling may seem a bit silly, but be aware. You can hide anything in a thick jam. Pears are cheap at the moment so here is a great jam....
PEAR AND GINGER CONSERVE (makes about 1.5 kilo - perfect for gift giving)
1kg pears, 300ml water, juice of 1 lemon 1.15kg sugar, 75g cashew nuts and 3 teaspoons of freshly grated ginger. (Optional: when the conserve is cool add 1 tablespoon of rum)
1. Peel and core the pears, cut into cubes, put in a bowl with lemon juice and the water, cover, and boil in the microwave until the pears are soft and tender - probably about 10 minutes will do it.
2. Add the warmed sugar to the fruit mix and stir until mix is dissolved. You may have to give it an extra blast in the micro for a minute and stir again.
3. Then boil rapidly in 5 minute blasts, stirring between each until the mix has thickened. Don't let the mix overflow, it is too hard to get off the turntable, and you don't want to waste any.
4. Test for a light set. If OK add the chopped cashews and ginger (and rum?).
5. Cool slightly and then pour into warm sterilised jars to within 3mm of the top. Seal the jars and label.
PIZZAS AHOY
MOOBEES FOR GLUTEN FREE FOOD.
How long has it been since you enjoyed a really fabulous GLUTEN FREE pizza!!! For me it hs been a very long time. The drought was broken on the weekend when I went to MOOBEES. I asked what I could eat on the menu that was gluten free, and to my joy was told that there were only two things on the menu which were not gluten free - everything else I was able to choose from, including the pizzas!
So I did that. I had a vegetarian, and my friend had a tandoori chicken. Both were exceptional. Mind you, it had been an age since I had been able to eat pizza, never the less, the base was thin and crispy, the toppings were plentiful (but not falling into your lap), and the taste combinations were great. I loved it, and plan to return.
If you want to make your own, then Coles sell a very good pizza base. In our Woodend branch you will find it in the same freezer as the ice-cream right on the corner of the aisle. The cost? At the moment they are on special $7.50 (I think), which is about a $2 saving. Usually they are $10 or close to. You can by the pizza flour and make your own. This is also available at our Coles Store in the Gkluten Free/Health Food section. Cellophane packed, no boxes which is good.
I am told that the Coles Gluten Free cup-cakes mix whips up the best cup-cakes you will ever taste. I will save that for a later day.
Saturday, March 1, 2014
A PLUM JOB
I know I said I am discontinuing this site, BU, I just had to share these recipes.
I went to The Village Larder in Woodend last nite. At the end of the meal (I was the seond last to leave as ususal), the waitress aked me if I would like a Kg or two of blood plums - of course I would! As I was putting them in a bag, she told me that she was a yong mum, had two children and apart from stewing these plums, she didn't know what else she could do with them. And there was only so many stewed plumbs kids could bear.
Here's some ideas..
PLUM ICYPOLES
Don't worry about fancy icy-pole moulds, just ordinary iceblock moulds are best. Stew the plums with sugar or honey to taste, blend the stewed plums and put the mush into the moulds, put them in the freezer to part set and then push icy pole sticks (or straws cut in half), into the almost frozen mush. Return to the freezer and when they are really hard, turn them out into plastic bags, and repeat this until you have run out of mush. These icy poles in plastic bags will keep forever if your children can learn to leave them alone.
PLUM PANCAKES
Gluten Free pancake mix from Coles makes a fantastic white, fluffy gluten free pancake. I like the mixed grain and buckwheat variety from orgran, but kids like "clean" pancakes. Put the stewed plums over the top and then top with yoghurt. A great dessert, or even a lovely Sunday lunch. Dont forget that you can make the whole batch of pancakes and the ones you don't plan to use immediate you can cling-wrap in single serves and put in the freezer.
I have catered for pancake parties for 60 effortlessly this way. You can cook the pancakes in advance, sweet and savoury, and make the toppings ahead of time too. Reheat the pancakes and warm the toppings on the day. Simple. No-one doesn't like pancakes!
DRIED PLUMS
I have a dehydrator and as we speak I have plums drying. I prepared two bags of dainty slices for drying, the stones and extras I put in the microwave and stewed. If you have a combustion stove you can dry the plums overnight either on trays or on strings.
PLUM CAKE DESSERT
Put drained stewed plums on the bottom of a microwave (donut) cake mould. Add half a premixed GF cake mix (Save the other half for later) - mix a bit dryer than directed on the packet. Cook for 7 minuteson high, turn over and serve with cream or GF custard.
I can keep on making plum suggestions. How about you send some to me.....?
I went to The Village Larder in Woodend last nite. At the end of the meal (I was the seond last to leave as ususal), the waitress aked me if I would like a Kg or two of blood plums - of course I would! As I was putting them in a bag, she told me that she was a yong mum, had two children and apart from stewing these plums, she didn't know what else she could do with them. And there was only so many stewed plumbs kids could bear.
Here's some ideas..
PLUM ICYPOLES
Don't worry about fancy icy-pole moulds, just ordinary iceblock moulds are best. Stew the plums with sugar or honey to taste, blend the stewed plums and put the mush into the moulds, put them in the freezer to part set and then push icy pole sticks (or straws cut in half), into the almost frozen mush. Return to the freezer and when they are really hard, turn them out into plastic bags, and repeat this until you have run out of mush. These icy poles in plastic bags will keep forever if your children can learn to leave them alone.
PLUM PANCAKES
Gluten Free pancake mix from Coles makes a fantastic white, fluffy gluten free pancake. I like the mixed grain and buckwheat variety from orgran, but kids like "clean" pancakes. Put the stewed plums over the top and then top with yoghurt. A great dessert, or even a lovely Sunday lunch. Dont forget that you can make the whole batch of pancakes and the ones you don't plan to use immediate you can cling-wrap in single serves and put in the freezer.
I have catered for pancake parties for 60 effortlessly this way. You can cook the pancakes in advance, sweet and savoury, and make the toppings ahead of time too. Reheat the pancakes and warm the toppings on the day. Simple. No-one doesn't like pancakes!
DRIED PLUMS
I have a dehydrator and as we speak I have plums drying. I prepared two bags of dainty slices for drying, the stones and extras I put in the microwave and stewed. If you have a combustion stove you can dry the plums overnight either on trays or on strings.
PLUM CAKE DESSERT
Put drained stewed plums on the bottom of a microwave (donut) cake mould. Add half a premixed GF cake mix (Save the other half for later) - mix a bit dryer than directed on the packet. Cook for 7 minuteson high, turn over and serve with cream or GF custard.
I can keep on making plum suggestions. How about you send some to me.....?
Saturday, February 8, 2014
Saturday, February 1, 2014
FOR THE CHILDREN..
I should have thought of this before the holidays, oh well, these hot days, children need lots to occupy them, and playing and making things is beneficial. How about making some GF PLAY DOUGH. You cannot guarantee the play dough on the market is GF - you don't think of it as food, but children have been known to nibble.
Add the following ingredients in the order I have them here, to a saucepan over gentle heat until they are smooth and blended.
*blend the water into the flour a bit at a time to get a smooth paste, then add the rest of the ingredients, then put it on the stove.
*2 cups of GF flour, 2 cups of warm water, t tablespoons of vegetable oil, 2 tablespoon of GF cream of tartar (a powder you can get from the jam making section of the supermarket), 1 cup of salt. (food colourings if you require these).
Keep stirring until the mixture is pliable like a bread dough, then remove from the heat, place in a ceramic bowl and knead, punch and then shape it into balls the size of a small fist. To store your Play Dough, wrap each ball in clingwrap and store in an airtight container so that it doesn't dry out.
If you want to colour this mix, you can add food colourings, but go very gently, a tiny drop is all that is needed. Make a ball of each colour, and keep them separate in the fridge by wrapping each ball in clingwrap etc as above.
Add the following ingredients in the order I have them here, to a saucepan over gentle heat until they are smooth and blended.
*blend the water into the flour a bit at a time to get a smooth paste, then add the rest of the ingredients, then put it on the stove.
*2 cups of GF flour, 2 cups of warm water, t tablespoons of vegetable oil, 2 tablespoon of GF cream of tartar (a powder you can get from the jam making section of the supermarket), 1 cup of salt. (food colourings if you require these).
Keep stirring until the mixture is pliable like a bread dough, then remove from the heat, place in a ceramic bowl and knead, punch and then shape it into balls the size of a small fist. To store your Play Dough, wrap each ball in clingwrap and store in an airtight container so that it doesn't dry out.
If you want to colour this mix, you can add food colourings, but go very gently, a tiny drop is all that is needed. Make a ball of each colour, and keep them separate in the fridge by wrapping each ball in clingwrap etc as above.
Wednesday, January 29, 2014
MAKE YOUR OWN
First off, I have been asked about "make-your-own-yoghurt".
Let me first say that there are many variations, and I have always made mine with plain UHT full cream or organic milk. Although I am sensitive to lactose, I'm not sensitive to yoghurt, perhaps because of all the more than friendly bacteria. I do think you should be able to make SOY, Goat or even Rice milk yoghurt, and I will try to do this on my next batch and let you know.
The last few weeks I have bought my yoghurt because when I have been doing my usual speed-shopping, I have been able to buy Yoplait in the big 1 litre tub for 80cents (yes, 80cents) because it is past its use-by date. This is the most ridiculous thing I have ever heard because with yoghurt we try to encourage bacteria.... Anyway musn't grumble, I have had a couple of amazing bargains.
TO MAKE YOUR OWN YOGHURT,
YOU WILL NEED...
1 litre of milk (you can try soy etc). If you can get milk straight from the cow you are exceedingly lucky and use that.
Half a cup of powdered full cream milk if you want a really solid yoghurt you can slice, rather than a creamy, sloppy yoghurt.
Half a tiny tub of plain, "set" yoghurt (usually less than $2 - green and white tub, "Peters" I think, but any brand will do). In your second batch you will use the same quantity of your first batch as a starter culture.
A glass or ceramic mixing jug or bowl,
A saucepan larger than the jug or bowl to stand the mix in overnight
and a big towel, or baby blanket.
HOW TO:
Get your ingredients and accessories ready.
Rinse the ceramic or glass mixing bowl in very hot water.
Warm the milk up to blood heat (about the same temp as a baby's bottle) and put in the mixing bowl - if you have a microwave you can do it all in the one container.
If you are going to add the powdered milk, prepare and add now. Take out about half a cup of the warm milk, and mix the powdered milk in it to a cream, then add back to the milk in the bowl.
Add half a tiny tub of set yogurt,
Mix thoroughly.
The trick now is to keep the yoghurt warm.
Stand your jug or mixing bowl containing the yoghurt in a saucepan of hot but not boiling water to about half way up the bowl. Cover the mouth of the jug with a tea towel folded double, and then wrap the saucepan (with the jug standing in the water) totally in the baby blanket or big bath towel. Anything to keep the warmth in.
Stand somewhere warm (not in the oven) overnight or until set. I used to have a combustion stove, and standing the yoghurt right on the coolest edge overnight was perfect. Hardly warm, but just perfect for the yoghurt. You can then add fruit, honey or herbs, whatever you want.
I have made this sound complex, but it is really easy once you have done it. Remember we are dealing with good bacteria here, and we want as many as possible to survive and inhabit the yoghurt, and warmth is the key.
If for some reason your first attempt does not set, don't throw it away (and most certainly try again). It tastes lovely instead of milk over cereals or fruit.
TO MAKE YOUR OWN YOGHURT CREAM CHEESE
First make your yoghurt as above.
Then mix in whatever fruit or herbs you want to flavour the cheese with
Then hang it overnight in one of our NUT MILK BAGS (see our shop at www.yogabeautiful.com.au
In the morning scoop it out into a container - it's your very own, home made, cream cheese. You can also use supermarket yogurt past its use-by date for cheese too.
Let me first say that there are many variations, and I have always made mine with plain UHT full cream or organic milk. Although I am sensitive to lactose, I'm not sensitive to yoghurt, perhaps because of all the more than friendly bacteria. I do think you should be able to make SOY, Goat or even Rice milk yoghurt, and I will try to do this on my next batch and let you know.
The last few weeks I have bought my yoghurt because when I have been doing my usual speed-shopping, I have been able to buy Yoplait in the big 1 litre tub for 80cents (yes, 80cents) because it is past its use-by date. This is the most ridiculous thing I have ever heard because with yoghurt we try to encourage bacteria.... Anyway musn't grumble, I have had a couple of amazing bargains.
TO MAKE YOUR OWN YOGHURT,
YOU WILL NEED...
1 litre of milk (you can try soy etc). If you can get milk straight from the cow you are exceedingly lucky and use that.
Half a cup of powdered full cream milk if you want a really solid yoghurt you can slice, rather than a creamy, sloppy yoghurt.
Half a tiny tub of plain, "set" yoghurt (usually less than $2 - green and white tub, "Peters" I think, but any brand will do). In your second batch you will use the same quantity of your first batch as a starter culture.
A glass or ceramic mixing jug or bowl,
A saucepan larger than the jug or bowl to stand the mix in overnight
and a big towel, or baby blanket.
HOW TO:
Get your ingredients and accessories ready.
Rinse the ceramic or glass mixing bowl in very hot water.
Warm the milk up to blood heat (about the same temp as a baby's bottle) and put in the mixing bowl - if you have a microwave you can do it all in the one container.
If you are going to add the powdered milk, prepare and add now. Take out about half a cup of the warm milk, and mix the powdered milk in it to a cream, then add back to the milk in the bowl.
Add half a tiny tub of set yogurt,
Mix thoroughly.
The trick now is to keep the yoghurt warm.
Stand your jug or mixing bowl containing the yoghurt in a saucepan of hot but not boiling water to about half way up the bowl. Cover the mouth of the jug with a tea towel folded double, and then wrap the saucepan (with the jug standing in the water) totally in the baby blanket or big bath towel. Anything to keep the warmth in.
Stand somewhere warm (not in the oven) overnight or until set. I used to have a combustion stove, and standing the yoghurt right on the coolest edge overnight was perfect. Hardly warm, but just perfect for the yoghurt. You can then add fruit, honey or herbs, whatever you want.
I have made this sound complex, but it is really easy once you have done it. Remember we are dealing with good bacteria here, and we want as many as possible to survive and inhabit the yoghurt, and warmth is the key.
If for some reason your first attempt does not set, don't throw it away (and most certainly try again). It tastes lovely instead of milk over cereals or fruit.
TO MAKE YOUR OWN YOGHURT CREAM CHEESE
First make your yoghurt as above.
Then mix in whatever fruit or herbs you want to flavour the cheese with
Then hang it overnight in one of our NUT MILK BAGS (see our shop at www.yogabeautiful.com.au
In the morning scoop it out into a container - it's your very own, home made, cream cheese. You can also use supermarket yogurt past its use-by date for cheese too.
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