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.
Wednesday, January 22, 2014
ONION JAM
Some time ago I gave you a recipe for onion jam. Yesterday I made a batch, (another batch) for myself... It is fabulous, and so easy in the microwave. You don't have to be exact with the measurements, but you do have to cook until the liquid is "thickish". Not too much sugar please. Makes it sickly. 1kg white onions peeled and cut up into thin chunks. You can cut it up very small if you want, I cry too much!, half a cup of olive oil, 75g raisins or craisins (I use craisins), 150ml of white vinegar, 1 cup of dark brown sugar.
Cut up the onions and pop them in a large covered bowl with the oil into the microwave. Cook in blasts of 6minutes take out and stir. Repeat until the onion is soft and transparent.
Whilst that is happening put the sugar, vinegar, and craisins in a jug (a good time to clean up).
When the onion is cooked, add the contents of jug - sugar, vinegar and craisins. Stir it in well and microwave for about 10 minutes, then take out and stir. Repeat until the juice is thick, and mostly absorbed. Put in jars whilst hot, cap and leave to cool. Refrigerate when open.
You can eat this with cheese, salad, meat - the meal can be hot or cold. Definitely gluten free!
Talking about that. This morning I went into Woodend, and as our usual coffe place is closed for the summer, I went to the Village Larder. Its been ages since I coffee'd there. I ordered a soy latte, and asked three times if their muffins supposedly gluten free, were actually gluten free. They assured me they were, but they just looked AND TASTED absolutely fantastic. Just like a regular muffin.
As I was paying and waxing lyrical about the muffins, the waitress asked if I had tasted the gluten free bread? well I haven't but I can assure you I will, and when I do I will report the results here. It's a good excuse to go out and do it, just so I can tell you of course!
Monday, January 20, 2014
A NATURAL CLEAN-UP
After I wrote to you about the fabulous orange surface cleaner I made another batch for myself, this time I took a picture. I will have to make it continuously because it smells quite gorgeous, and the colour of it sitting in the kitchen is beautiful as you can see.HOW: 2 litres of cheap vinegar, the peel (not pith) of1 kg of valencia oranges. Put in a jar and leave for 2 weeks or more. Bottle and leave in a cool place. Decant some into a spray bottle for immediate use.
That is a very large jar and holds about 4 litres. I made half (2litres) and suggest that when you do it that you make about the same - certainly no less. Once you smell it, and know how efficient it is (and it is VERY economical) you will use it all the time.
RECIPE OF THE DAY.
This is a simple GF STIR-UP. I haven't put quantities here because you can judge for yourself, I have used what I have made just for me.
Two handfuls of pre-cooked corn pasta, a handful of de-frosted or fresh broad beans, half a cup of chopped herbs (chocolate mint, chives, baby celery, 3 small mildish chillies, chickory and parsley), 3 balls of baby boconcini sliced up, a sprinkle of sesame oil and a dessertspoon of coconut oil. Put all this in your bowl and microwave it for about 1 minute, take it out, give the oils a good gentle mix-in, and then cook for another 2 minutes (check when it is done anough for you). When you are happy with the result, sprinkle with crushed peppercorns, sprinkle liberally with dried shalotts for cruch, and then crunch away. If you like a little tartness, squeeze a little lemon juice on top. Enjoy.
Monday, January 13, 2014
MINTY MELON ICYPOLES
There is a "mocktail" and a "cocktail" version of these gorgeous GF coolers. You can make them without the sticks, and serve them on a plate with cream and berries as a cooling dessert.
4 cups of de-seeded watermelon cubes
2 tabs of granulated sugar, 2 taspoons of lemon juice, quarter cup mint leaves minced finely, half a teaspoon of sale 1 cup of fresh or frozen blue berries and the required number of icypole sticks (or straws cut in half). COCKTAIL VERSION - add a splash of vodka.
Combine the watermelon, sugar lemon juice (and maybe the vodka) in a food processor, blender or gradually using a large mortar and pestle. Stir in the mint (I have a bush of Chocolate Mint which is perfect for this desseert treat), and salt using a spatula.
Pour the mix into ice cube trays, filling each opening a bit over half full.
Spear two blueberries on the end of each icypole stick (if you use a straw, then the berries will need to be fresh not frozen). Place each stick into a slot (blueberries head first into the mush) and then add more mush to fill the slot up. The sticks ideally should stand up straight. If they don't and it matters to you, part freeze the mush, the push the sticks in and pop the icypoles back into the freezer.
Freeze for about 4 hours until solid. Flex the trays carefully to release the pops... sometimes yanking them out by the tick is not a good idea - the stick may release by itself.
4 cups of de-seeded watermelon cubes
2 tabs of granulated sugar, 2 taspoons of lemon juice, quarter cup mint leaves minced finely, half a teaspoon of sale 1 cup of fresh or frozen blue berries and the required number of icypole sticks (or straws cut in half). COCKTAIL VERSION - add a splash of vodka.
Combine the watermelon, sugar lemon juice (and maybe the vodka) in a food processor, blender or gradually using a large mortar and pestle. Stir in the mint (I have a bush of Chocolate Mint which is perfect for this desseert treat), and salt using a spatula.
Pour the mix into ice cube trays, filling each opening a bit over half full.
Spear two blueberries on the end of each icypole stick (if you use a straw, then the berries will need to be fresh not frozen). Place each stick into a slot (blueberries head first into the mush) and then add more mush to fill the slot up. The sticks ideally should stand up straight. If they don't and it matters to you, part freeze the mush, the push the sticks in and pop the icypoles back into the freezer.
Freeze for about 4 hours until solid. Flex the trays carefully to release the pops... sometimes yanking them out by the tick is not a good idea - the stick may release by itself.
MILK ATTACK
I was up at the Trading Post our postal collection centre and coffee-klatch meeting. They asked what I wanted and I asked for iced coffee, and because I am up there a lot, I didn't say "soy". Consequently I was given straight milk. I am a mess. I can't write, I am having trouble putting my thoughts together, and I feel totally weak and trembling. Just one glass of ordinary milk!!!! To think I used to drink it all the time. This too will pass, I know that. But it really teached me what i used to do to my body (without knowing) all the time. No more real milk for me.
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