The cows are in the meadows.

Pumpkin and Walnut Bread

2012-11-13T08:56:00.000-08:00

Pumpkin and Walnut Bread

Inspired by:

Simply recipes website

Why?

I was visiting another friend at her work. Thought it would be nice for afternoon tea.

Time Taken:

10 minutes preparation (+1 hour to cook pumpkin)+45 minutes cooking=1-2 hours.

Number of Dirty Dishes:

Medium sized bowl, dessert bowl, fork, measuring cups, measuring spoons

I used:

1 cup pumpkin puree

1/3 cup oil

2 eggs

¼ cup rice milk

1 cup gluten free self raising flour

½ cup desiccated coconut

1 tsp salt

1 cup raw sugar

1 tsp ground cinnamon

1 tsp all spice

½ cup walnuts

(cranberries and coconut to garnish)

What I did:

Preheat oven to 180C and line 30cm x 20cm loaf tin.

In the largest bowl mix together the pumpkin puree, oil, eggs, and rice milk with a fork .

In the dessert bowl, combine gluten free flour, coconut, salt, sugar, and spices and mix together with a spoon.

In the largest bowl, add the dry ingredient mixture to the wet ingredients and mix gently until combined.

Stir in walnuts

Pour into loaf tin, and sprinkle with cranberries and coconut.

Bake for 45 minutes or until tester comes out clean.

Cut into slices and enjoy.

Comments after eating Pumpkin Walnut bread:

It doesn’t taste like I expect, but it has a nice texture and a good flavor.

Great with tea and very moreish.

What I would do different:

I would consider using brown sugar instead of raw sugar.

Coconut, Cranberry and Walnut slice

2012-11-12T08:52:00.000-08:00

Coconut, Cranberry and Walnut slice

Inspired by:

Chocolate coconut slice- Australian Women’s Weekly

Why?

Wanted to take something for afternoon tea to my friend’s house.

Time Taken:

10 minutes preparation+20 minutes cooking=30 minutes

Dirty Dishes:

Tray, medium bowl, fork, spoon, measuring cups, measuring spoons

I used:

125g dairy free margarine (melted)

1 cup castor sugar

1 egg

1 tsp vanilla

1 cup self raising gluten free flour

½ cup desiccated coconut

½ cup dried cranberries

½ cup walnuts

What I did:

Preheat oven to 180C.

Line 30cm x 20cm slice tray.

In a medium bowl mix margarine, sugar, egg and vanilla with a fork.

Once combined, add flour, coconut, cranberries and walnuts and mix well.

Pour into slice tray and bake for 20 minutes or until firm.

Let cool before cutting into slices.

Eat and enjoy.

Comments after eating Coconut, Cranberry and Walnut slice:

It’s a great combination of flavours and a tasty non chocolate slice.

My friends kept going back for more.

What I would do different:

I had a little less than ½ cup cranberries. I think adding more cranberries would be nice.

Ginger Biscuits

2012-11-11T08:34:00.000-08:00

Ginger Biscuits

Inspired by:

Australian Women’s Weekly Gingernuts

Why?

They were something simple and quick to take to a friend’s house.

Time Taken:

20 minutes preparation, 10 minutes baking=30 minutes

Number of Dirty Dishes:

Tray, medium saucepan, wooden spoon, teaspoon, measuring cups, measuring spoons, fork

I used:

90g dairy free margarine

1/3 cup brown sugar

1/3 cup golden syrup

1 1/3 cups gluten free flour

¾ tsp bicarb soda

1 tbs ground ginger

1 tsp ground cinnamon

½ tsp allspice

What I did:

Line biscuit tray and preheat oven to 180C.

Melt margarine, sugar and golden syrup in a medium saucepan over low heat.

Once melted, remove from heat (turn off stove top) and add dry ingredients.

Mix until well combined.

Let the mixture cool for 10 minutes.

Roll teaspoons of mixture into balls and place on tray 5cm apart.

Flatten slightly with a fork.

Bake 10 minutes.

Take out of oven and leave to cool (they will solidify more).

Eat and Enjoy.

Comments after eating Ginger Biscuits:

They were a new taste for my friends, who went back for more.

I don't have a good record for making pretty looking biscuits, but the taste makes up for it.

I was pleasantly surprised with how they turned out, although next time I will aim for more moisture.

What I would do different:

Perhaps add more sugar or golden syrup in the hope they would be more moist.

Practice making biscuits look pretty!

Chocolate Mousse (number 3)

2012-11-10T08:08:00.000-08:00

Chocolate Mousse

(pictured with chocolate chips)

Inspired by:

Urbanposer.blogspot.it

Why?

As usual with these great discoveries, the story begins with failure! I tried to make a soy free slice for a friend, but used olive oil as a margarine substitute and the slice although chocolatey ended up tasting like olive oil! So I thought a mousse slice would mask the flavor nicely. Am always looking for new ways of doing things, and this mousse recipe was quick and easy.

Time Taken:

Overnight refrigeration of coconut milk+ 5 minutes.

Number of Dirty Dishes:

Medium sized bowl, beater, measuring spoons/cups.

I used:

1 cup of chilled coconut cream (the solid white part not the watery part)

5 tbs cocoa

2 tsp vanilla

½ cup icing sugar (it’s supposed to be 3tbs honey but the lid was stuck on the jar!)

What I did:

Scoop the cold coconut cream into a medium sized bowl.

Add cocoa, vanilla and icing sugar and beat for 2-5 minutes until combined and fluffy.

Eat, or chill and eat later.

Comments after eating Chocolate mousse:

Yum and wow. So easy!

My husband likes the other mousse recipes better than this though.

What I would do different:

When I can get the lid off my honey, I will try it with that instead of icing sugar!

I want to try this method to make different flavours of mousse!

GF Pizza base/flat bread

2012-11-09T08:00:00.002-08:00

GF Pizza base/flat bread

(after cooking and before cooking)

Inspired by:

Schar bread mix. . .the recipe on the back of the packet.

Why?

I’ve been making this for a while, but a friend and recent GF convert wanted to know about Pizza bases.

I make it without yeast.

Time Taken:

20-30 minutes

Number of Dirty Dishes:

Measuring cups, bowl, measuring spoons, mixing spoon, knife, tray

I used:

1 cup gluten free all purpose flour

¾ cup warm water

2 tbs olive oil

1 tsp salt

What I did:

Preheat oven to 200C.

Line tray and prepare desired toppings.

In a medium bowl combine gluten free flour, water, 1tbs oil and salt, and mix well (add more water if your flour is quite dry and absorbent, the dough should be well mixed, and spreadable-see picture).

Scrape the dough onto the tray and pour remaining olive oil over it.

Using a knife, spread dough on the tray as thinly as you desire.

Add toppings and bake in the oven for 10-20 minutes (until it is your preferred crispiness), or until your toppings are cooked to your satisfaction.

Take out of the oven and enjoy!

Comments after eating GF pizza base:

I love the thin crispy Roman pizza bases so this is perfect for me.

It's a quick and delicious snack with some cheese or herbs scattered across it.

Different flour blends produce different results and it’s best to start with a bread/pizza flour blend.

It’s a little different, but all my guests have enjoyed it.

What I would do different:

I want to try out my own flour blend! I will get there eventually.

Virgin Mojitos

2012-11-01T12:00:00.000-07:00

Virgin Mojitos

Inspired by:

I can’t find the recipe anymore! I didn’t even write it down!

Apologies if my directions are rough.

Why?

I felt like having a Mojito but am off alcohol at the moment.

Time Taken:

5 minutes

Number of Dirty Dishes:

Spoon, knife, chopping board, 2 drinking glasses

I used: (2 skinny glasses)

4-6 tbs Lemon cordial chilled

(equal parts lemon juice, castor sugar and water, boiled until sugar has dissolved)

2 limes

10 mint leaves

2 tbs raw sugar

Cold water (still or sparkling)

What I did:

Cut limes into quarters and squeeze half a lime into the bottom of each glass.

Add 1tbs of raw sugar and 5 mint leaves to each glass.

With the spoon mix thoroughly, making sure the flavours muddle.

Then add the squeezed half lime and 2tbs of lemon cordial.

Mix again and add the other half of the limes and fill glass with cold water.

Serve!

Comments after drinking the Virgin Mojito:

YUM! I want to make another one! (and I did!)

What I would do different:

Muddle more, and maybe add some more lemon cordial.

Un-fallen chocolate cake

2012-10-31T12:00:00.000-07:00

Un-fallen chocolate cake

Inspired by:

A recipe in Marie Claire magazine

Why?

A friend shared this recipe with me.

The first time I made this cake we had to do a lot of tweaking with the cooking time as it was raw so I wanted another try to see how it would work.

Time Taken:

20 mins prep+45mins-1hr bake= 1 hour 20 mins

Number of Dirty Dishes:

Pie dish, small bowl, fork, large saucepan, spoon, whisk, medium sized bowl

I used:

255g dairy free chocolate

255g softened dairy free margarine

6 separated eggs

1 ½ cups castor sugar

What I did:

Preheat oven to 180C and line a 30cm round pie dish.

In a small bowl beat egg yolks and sugar, with a fork, until pale.

In a large saucepan, over low heat, melt chocolate and margarine, stirring to make sure it does not burn. Once melted take saucepan off heat (turn off stove top) and mix yolk and sugar into the chocolate.

In a medium sized bowl, whisk whites until stiff peaks form and fold into chocolate mixture.

Once combined, pour cake mixture into pie dish and bake for 45 minutes or until crust solidifies.

Take out of the oven, let cool and cut into slices.

Eat and Enjoy!

Comments after eating un-fallen chocolate cake:

To me it tastes like a very naughty fudgy brownie.

It was a hit with the 12 people we shared it with, who all went back for more!

The recipe describes that the cake will rise and fall but in both my attempts at this I didn't witness any rising and falling.

What I would do different:

I don't think this recipe needs that much margarine. Next time I will try and reduce the amount to 200g.

Peanut Butter Biscuits

2012-10-30T12:00:00.000-07:00

Peanut butter biscuits

Inspired by:

pbs.org and the may other 4 ingredient peanut butter biscuit recipes that are online

Why?

I had a 'craving' for peanut biscuits

Time Taken:

10 mins preparation +10 mins cooking =20 mins

Dirty Dishes:

Tray, medium bowl, spoon, fork, measuring cups.

I used:

2/3 cup dairy free peanut butter

2/3 cup castor sugar

1 egg

1 tsp vanilla

1 tsp baking soda

What I did:

Line/grease biscuit tray. Preheat oven to 175C.

In a medium bowl combine all ingredients and mix with a spoon until well blended.

Roll spoon sized amounts of the mixture into balls (size of the spoon depends on how big you want the biscuits).

Place the balls on the tray 5cm apart and press with a fork to flatten each ball slightly.

Bake 10-15 minutes, checking regularly that they do not burn.

The biscuits will spread and will set further once cool.

Cool on tray. Eat and enjoy.

Comments after eating Peanut butter biscuits:

YUM! They are really moreish and this is a great flourless biscuit recipe!

I did leave mine in the oven a little too long and they burnt slightly on the bottom, but they still tasted great!

What I would do different:

Watch the biscuits more carefully in the oven!

Melting Moments

2012-10-22T04:49:00.000-07:00

Melting moments

Inspired by:

Taste.com.au

Why?

I haven’t eaten one in what feels like years!

Time Taken:

15mins+15mins+5mins=35 mins

Number of Dirty Dishes:

Biscuit tray, medium bowl, fork, measuring cups, table knife, small bowl

I used:

250g dairy free margarine, cubed

1/3 cup gluten free icing sugar

1t vanilla

1 1/3 cups gluten free flour

1/3 cup gluten free corn flour.

Icing

60g dairy free margarine at room temperature

1t vanilla

Lemon rind to taste

2/3 cup gluten free icing sugar

What I did:

Preheat oven to 160C and line biscuit tray with baking paper.

In a medium sized bowl beat dairy free margarine, sugar and vanilla until pale and creamy.

Add flours and mix until biscuit dough is just combined.

Roll into balls (the bigger the ball the bigger the biscuit) and place on tray 5cm apart (they do spread). Flatten slightly with a fork. Bake 15 minutes. Take out of oven and leave to cool (they will solidify more). Once cool, mix the icing ingredients together in a small bowl. Using a table knife cover the base of the biscuit in icing and press the base of another biscuit on the top. Repeat until all biscuits are iced. Eat and enjoy!

Comments after eating Melting Moments:

They really do melt in your mouth! Delicious and dangerously moreish! Although they are not so tidy to look at. Once iced they look a bit more respectable, but once you taste them the look of them does't matter so much!

What I would do different:

Make a bigger batch! Also experiment with a little less margarine in the hope that they would spread less.

Brownies (non chocolate)

2012-07-06T07:35:00.001-07:00

Brownies (non chocolate)

Inspired by:

Family Circle Children’s Cookbook Chocolate Brownies.

Why?

I am taking dessert to a friend’s house on the weekend, so am experimenting with ideas.

Time Taken:

10 minutes preparation+15-20 minutes baking

Dirty Dishes:

Saucepan, wooden spoon, measuring cups, tray

I used:

200g dairy free margarine

2 cups brown sugar

1 tsp vanilla essence/powder

1 1/2 cups gluten free plain flour

2 eggs

What I did:

Preheat oven to 180C.
Grease/line a 20cm x30cm tin.
Over a very low heat, melt margarine in a saucepan, stirring with a wooden spoon.
Once melted, add sugar and vanilla and mix well.
Take off heat (turn off stove), add flour and stir until smooth.
Then add eggs and beat well.
Pour into tin and bake for 15-20mins (if you want them fudgy inside) or until the tester comes out clean (if you prefer them more cakey).
Let them cool, then refrigerate, or eat warm.

Comments after eating Brownies!

Yum! Delicious and fudgy, without the chocolate taste!

What I would do different:

I’m going to try coffee flavor next!

Coconut Lemonade Ice

2012-06-29T01:46:00.002-07:00

Amazing Coconut Lemonade Ice

Inspired by:

Coconut ice and lemons

Why?

I had made some lemonade then got this crazy idea of making lemon coconut ice!

Time Taken:

10 minutes+ refrigeration

Number of Dirty Dishes:

Bowl, fork, tray, measuring cups

I used:

250g icing sugar

100ml of freshly squeezed lemon juice

Grated lemon rind (to taste)

250g desiccated coconut

What I did:

Line a 20cmx10cm tin and set aside.
In a medium bowl, combine icing sugar and coconut.
Add lemon juice and zest and mix well with a fork.
Press mixture firmly into tin and refrigerate until set.
Cut into squares and enjoy!

Comments after eating Coconut Lemonade Ice:

YUM! Tastes like lemonade but is in a slice. Delicious! Smells amazing too!

What I would do different:

Add a bit more icing sugar to help it set, or cut it into squares half way through setting to help it solidify.

Caramel Custard Slice

2012-06-13T04:55:00.001-07:00

Caramel Custard Slice

Inspired by: Jodie’s Nanna, this caramel came out of her hand written recipe book and www.bakingmakesthingsbetter.com for the base.

Why? Caramel is my Achilles heel!

Time Taken: 10 mins+20mins=30 mins

Number of Dirty Dishes: saucepan, tray, spoon, measuring cups, 2 medium sized bowls, wooden spoon, fork, small bowl

I used:

Base:

150g room temperature dairy free margarine

½ cup sugar

1 ½ cups gluten free flour

¼ cup cocoa or ¼ cup dairy free chocolate chips

2-4 tablespoons of rice milk

Caramel Custard:

2 cups rice milk

1 cup brown sugar

1 Tbs dairy free margarine

1 Tbs corn flour

Yolks of 3 eggs

Pinch of salt

1 tsp of Vanilla

What I did:

Preheat oven to 180C, and line a 30cm x 20cm baking tin.

For the base: in a medium bowl cream margarine and sugar together until well mixed.
Sift in flour and cocoa or chocolate chips (I used chocolate chips) and mix well until combined.
If the mixture is a little dry add 2-4 Tbs of rice milk to the mix (I did not find the rice milk necessary).
Press mixture evenly into baking tin and bake for 20-25 minutes or until just firm.

For the Caramel Custard: in a medium saucepan heat rice milk on a low heat.
In a medium bowl combine corn flour, brown sugar, dairy free margarine, salt and vanilla.
Whisk yolks together in a small separate bowl.
Pour a little heated milk over the egg yolks and stir well.
Add the heated milk and then the yolk mixture to the dry ingredients and mix well.
Once combined, pour the mixture back into the medium sized saucepan and cook on a low heat, stirring until the Caramel Custard is thick.
Take off the heat and leave to cool.

Leave base to cool before pouring Caramel Custard on top.
Cut up and Enjoy!

Comments after eating Caramel Custard slice:

YUM! I wanted more of this. I haven’t eaten dairy filled Caramel for a long time, so I’m not sure if it tastes like real Caramel exactly, but it’s delicious!

What I would do different:

I might try adding more corn flour in the hope the caramel would solidify almost like Vanilla Slice.

Chunky Pineapple Sorbet

2012-03-06T02:42:00.000-08:00

Chunky Pineapple Sorbet

Inspired by: Myrecipes.com

Why?

I had bought a pineapple with the knowledge that we were having friends over for dinner. However when their plans changed, it was too much for two of us to eat, and in the light of the fact that we were going away for the weekend, I wanted to use the pineapple so we didn't come home to fruit rotting in the refrigerator.

Time Taken:

20 minutes preparation+7 hours freezing.

Number of Dirty Dishes:

Fork, medium sized bowl/saucepan/container which is suitable for freezing, measuring cup, tablespoon, knife, chopping board.

I used:

1 cup sugar

2 Tbs lemon juice

1 Pineapple

What I did:

In the medium sized bowl (which is suitable for freezing) dissolve the sugar in the lemon juice, and stir until combined.
Skin and core pineapple and cut the remaining flesh into small pieces 1cm square, and add to the bowl.
Mix with a fork and mash as much of the pineapple flesh as possible.
For a smoother finish blend the pineapple, sugar and juice until pureed and then return to bowl.
Cover bowl and freeze for 3 hours until it is frozen on the outside but still soft in the middle.
Mash sorbet with a fork to break up the pineapple as much as possible and distribute the ice and then return to the freezer for 4 hours.
Serve and Enjoy!

Comments after eating Pineapple sorbet:

YUM! This is delicious!

What I would do different:

Adding some fresh mint leaves in here would make a great flavor.

Scones

2012-03-06T02:34:00.000-08:00

Scones

Inspired by:

Simon and Alison Holst- Gluten free baking.

Why?

We had just come back from a weekend away, and had no food in the house. I was feeling too unwell to go to the shops, but needed something quick and easy for lunch.

Time Taken:

10 mins preparation+15 mins cooking

Number of Dirty Dishes:

Tray, bowl, spoon, fork, measuring cup, measuring spoon

I used:

2 cups Gluten Free Flour

4tsp baking power

½ tsp salt

75g dairy free margarine- cold

¾ cup dairy free rice milk

3 Tbs sugar

What I did:

Preheat oven to 200C and line 20x 25cm baking tray.
In a medium sized bowl mix gluten free flour, baking powder, sugar, salt and dairy free margarine and blend with a fork until the margarine is well combined and the mixture looks like small crumbs.
Add rice milk gradually and mix it in with a spoon to form the dough.
When the dough is mixed, use a tablespoon to create equal spoons of dough on the baking paper, placing them a few centimeters apart (should make 10-12 tablespoons).
Bake for 10-15 mins or until a cake tester comes out clean.

Comments after eating Scones:

YUM! I have missed the taste of hot scones with melted margerine! Delicious, a little bit sweet and so soft! Perfect with golden syrup, margarine or jam! Reheats well in the microwave.

What I would do different:

The proper way to make scones involves using a round to cut the floured dough into circular buns. However this method didn’t work for me and so I found spooning to be just as effective, or better. Next time I will space them out on the tray in an even pattern!

Lemonade

2012-03-06T02:24:00.001-08:00

Lemonade

Inspired by:

Simply Recipes

Why?

I bought some lemons to make lemon bars and had some lemons left over. I came across the lemonade recipe as I was searching online for inspiration. I have never tried it before, but have heard so much about it through friends from the US, so I thought I would give it a go.

Time Taken:

15-20 mins preparation, plus 40 mins to chill.

Number of Dirty Dishes:

Saucepan, lemon squeezer, knife, spoon, measuring cups, jug

I used:

1 cup sugar,

1 cup lemon juice- from 6-8 small lemons

1 cup water

5 cups cold water

What I did:

In a medium sized saucepan add lemon juice, water and sugar and mix together.
Place the saucepan on a medium heat and stir until sugar has completely dissolved.
Take off the heat and allow to cool.
Add to 5 cups cold water and chill in jugs for 40 minutes, OR chill syrup for 40 minutes and add the cold water before serving.

Comments after drinking Lemonade:

I have made this three times in the last week I love it so much. Everyone that I have served it to, loved its refreshing taste and came back for more.

What I would do different:

Fresh mint would be a great garnish.

Anzac Slice

2012-02-08T08:09:00.000-08:00

Anzac Biscuits/Slice

Inspired by:

Family Circle Kids Cookbook Recipe

Why?

I continued the Australia Day celebrations from last week. We had more visitors from Australia come and stay and they had missed out on celebrating Australia Day. What better to cheer them up than some warm Anzac slice!?

Time Taken:

10mins +20 mins cooking

Number of Dirty Dishes:

Saucepan, wooden spoon, measuring cups, medium bowl, tray

I used:

1 ½ cups rolled oats (or rolled rice if oats isn’t in your gluten free diet)

1 ½ cups gluten free flour

2 tbs golden syrup

125g dairy free margarine or ¼ cup oil

3/4 cup sugar

1 tbs hot water

1tsp bicarb soda

*see what I would do different for the recipe with coconut

What I did:

Preheat oven to 180C and line 20cm x30cm baking tray.
In a medium saucepan, melt dairy free margarine and golden syrup.
In a cup mix hot water and bicarb soda and then add to the syrup, stirring well.
Take off the heat (turn off the element). In a medium sized bowl mix together oats, sugar and gluten free flour.
Pour syrup over the dry ingredients and mix well until combined.
Pour into tray and flatten into the pan with the back of the spoon making sure the mixture is even.
Bake for 20 minutes (it will be gooey/bubbling when it comes out of the oven), and then leave to set for 10 minutes before cutting.

Comments after eating Anzac biscuits/slice:

This slice is a winner with so many, which I am always surprised by that as I think it looks healthy (in a way that might make the eater think the biscuits are bland) because of the oats, and in general when it comes to dessert I find that friends don’t often choose the healthy looking option they choose the yummie looking option. I think the golden syrup gives them a delicious taste that not everyone, especially here in our international community is used to as It’s very easy, it’s vegan, and very delicious.

Comments/What I would do different:

Normally coconut is added to this recipe, but as I didn’t have it I added extra oats and flour.
If you add 1 cup of shredded coconut, then only add 1 cup of rolled oats and 1 cup of gluten free flour.

Normally this recipe is made as a biscuit/cookie not as a slice. I have had no success in getting my mixture to stay separate in the oven (perhaps a side effect of the dairy free part) and so I cut them into biscuit squares after it is cooked instead of despairing every time.

Custard

2012-02-08T07:55:00.000-08:00

Custard

Inspired by:

Recipe on the BBC.co.uk by Mary Berry

Why?

My Australian friends and I had tried to make pavlova and so we were left with 4 egg yolks. I have always wanted to make custard from scratch and this was my chance.

Time Taken:

15 minutes.

Number of Dirty Dishes:

Measuring cups, spoon, whisk, bowl, saucepan, teaspoon

I used:

2 cups of rice milk

1 tsp vanilla powder

4 egg yolks

2 tsp corn flour (gluten free)

½ cup sugar

What I did:

In a medium sized bowl whisk eggs and sugar together.
Add corn flour and whisk until well combined.
In a medium sized saucepan heat rice milk until it simmers, then remove from the heat and pour over the egg mixture.
Whisk together and then return the mixture to the saucepan and cook, stirring constantly over a low heat until the mixture thickens.
Serve immediately.

Comments after eating Custard:

My friend said it tasted very similar to the egg custard her grandmother made (although the rice milk gave it a slightly different flavor), and I was satisfied with the result, even though I have only tasted custard made from custard powder. After eating it our other friend decided she liked it so much that she was inspired to make it at home, which is the best complement anyone can give me!

What I would do different:

I actually put in 4 tsps of corn flour, but 2tsp is enough (and 2tsp was how much was in the original recipe).

It goes well with mixed berries, but not as nice with chocolate.

Fake Tim Tams or Chocolate Mousse Biscuits

2012-01-25T04:22:00.000-08:00

Fake Tim Tams or Chocolate Mousse Biscuits

Inspired by:

Slice base from Gluten Free Baking Book by Simon and Alison Holst and Nigella Lawson’s Instant Chocolate Mousse

Why?

It’s Australia Day on the 26^th of January, and so I wanted to make something that reminded me of Australia. TimTams are one of our famous biscuits- they involve, two chocolate malt biscuits with chocolate icing between them, covered in chocolate. Yum. Without the malt and the gluten and dairy to aid me. . .here is my attempt!

Time Taken:

Mouse=20 mins, Biscuit base=40 mins, Chocolate=10 mins. 1 hr 10 mins.

Number of Dirty Dishes:

Saucepan, spoon, bowl, spoon, tray, bainmarie, spoon, knife

I used:

Base:

100g melted dairy free margarine

¼ cup castor sugar

1 cup gluten free flour

¼ cup cocoa

Mousse:

150g Gluten free marshmallows

1 Tbs of dairy free margarine (can substitute for oil)

250g dairy free chocolate (I used 40% cocoa solids)

¾ cup dairy free milk substitute

1tsp vanilla essence/powder.

Coating:

100g dairy free chocolate.

What I did:

Preheat oven to 180C and line 30cm x 40cm baking tray.

In a medium sized bowl combine the ingredients for the base (dairy free margarine, castor sugar, gluten free flour and cocoa) and mix well together.
Pour out on to tray and with a spoon smooth onto the base of the tin so that the batter is evenly spread and is half a centimeter thick.
Place in the oven and bake for 10 mins or until the centre is firm. (If a crunchy biscuit is desired pull base out of the oven and let cool for ten minutes and then rebake for another 10 minutes or until firm).
Cut the base in half.

While the base cools combine mousse ingredients (marshmallows, dairy free margarine, dairy free chocolate, dairy free milk and vanilla), in a medium saucepan over a low heat.
Stir mixture continually until marshmallows are melted, taking care not to boil the mixture.
Let mixture cool for ten minutes and then spread over one half of the biscuit base and place the other half of the biscuit base on top of it so that the mousse is sandwiched between the biscuit layers.

After ten minutes cut the biscuits into thick fingers about 5cm long and 2.5cm wide and separate out on the baking paper.

Melt the remaining dairy free chocolate over a bain-marie, and once chocolate has liquidified pour it over the biscuits until they are covered.
Once done, lift the biscuits off the paper slightly so that the chocolate runs underneath and coats the bottom of the biscuit as well.

Let the biscuits set, and enjoy.

Comments after eating fake Tim Tams:

Yum! Very chocolatey and delicious. Our friend who does not normally enjoy chocolate desserts liked them very much which was a big complement. Everyone was happy. Not exactly TimTams. . .but it satisfied my craving!

What I would do different:

I didn’t double bake the slice, and I would do that next time or use biscotti in an effort to make the biscuits more like Tim Tams which have that biscuit crunch. My crust was firm before I added the mousse and the chocolate, but when encased in chocolate and mousse, it soaked up the moisture and became more cake like than I desired. No complaints about the taste though!

Quick Chocolate Mousse

2012-01-25T04:15:00.000-08:00

Quick Chocolate Mousse

Inspired by:

Nigella Lawson’s Instant chocolate mousse

Why?

It’s Australia Day on the 26^th of January, and I wanted to make something that was “Australian.” The last time I had checked the shops, they did not have golden syrup so I could not make Anzac biscuits, and recently some dictionary has ascribed the Pavlova to New Zealand (although I am planning to make one next week for our next lot of visitors) so I thought I would try making fake Timtams! I’m using chocolate mousse for the chocolate icing inside them so I made a little extra for dessert.

Time Taken:

10 mins melting+ 10 mins cooling+ 20 mins refrigeration =40 mins.

Dirty Dishes:

Saucepan, spoon

I used:

150g Gluten free marshmallows

1 Tbs of dairy free margarine (can substitute for oil)

250g dairy free chocolate (I used 40% cocoa solids)

¾ cup dairy free milk substitute

1tsp vanilla essence/powder.

What I did:

Combine ingredients in a medium saucepan over a low heat.
Stir mixture continually until marshmallows are melted, taking care not to boil the mixture.
Let mixture cool for ten minutes, and then pour into serving dishes and refrigerate for 20 minutes.
If desired, a teaspoon of mint or another essence can be mixed in before refrigeration to give the mousse another flavor.
Serve and enjoy.

Comments after eating Quick Chocolate Mousse:

Delicious, we enjoyed it and so did our visitors. My husband said he liked it better than the other mousse and better than my chocolate brownie. . .which I can't remember him saying before.

What I would do different:

Next time I will ensure I stir on the bottom enough, as at the end I thought I had burnt it a little, but the chocolate had just congealed. I’d probably make more so I can eat it again as it serves 4-6 depending on portion size and so this time there wasn't too much left for the next day.

Dairy Free Caramel- the bane of my baking existance

2012-01-25T03:36:00.000-08:00

It looks good doesn't it? Chocolate Caramel Slice. . .but it is very difficult to cut.
It is the latest of my experiments trying to make dairy free caramel that is suitable for slices or pies.
I've added coconut milk, and rice milk, and boiled for various temperatures, but somehow the caramel is still too hard. I'm guessing the magic number of cooking minutes and the mixture of ingredients will be discovered, on perhaps the tenth attempt, but until then let me know if you have any secrets!
I'm desperate for them!
Happy Experimenting!
(Below is a caramel pie- another attempt, the base was made from recycled gingerbread house)

Mint Chocolate Ice cream!

2012-01-20T02:24:00.000-08:00

Mint Chocolate Ice cream!

Inspired by:

Sandy Parrott Ashbrook on Aprovechar’s Fresh Mint Ice cream Recipe and Jamie Oliver’s Pear Sorbet Recipe

Why?

Ice cream is my favourite food! I love Gelato/i because it tastes great and the fruit flavours (in real gelato- like here in Rome) are dairy free! It’s a blessing especially when I can’t indulge in the pizza and pasta!

My favourite flavor is Mint Choc Chip, which is not dairy free. I had a craving (perhaps because my brain tells me it should be summer even though it’s super cold here) and so I decided to experiment!

Time Taken:

10 mins to create the mixture. Several hours to freeze. I froze mine overnight. Using an ice cream maker the times will vary.

Dirty Dishes:

Heat proof dish (2L), medium saucepan, spoon.

I used:

250g icing sugar

1 can of coconut milk (400ml)

Peppermint essence (to taste)

Peppermint leaves (to taste- dried 2Tbs)

50g dairy free chocolate broken into chunks.

What I did:

Combine icing sugar and coconut milk in saucepan on medium heat.
With a spoon stir until sugar is melted.
If using fresh mint leaves add them now and keep the mixture on low heat for several minutes to allow the flavor to develop.

If using peppermint essence, add desired amount now and the dried peppermint leaves and stir in thoroughly.
After the peppermint flavour has been mixed through, taste the mixture (it will be hot!) to check the flavor, and add more essence or seep for longer if desired.

Then bring to the boil, and boil for one minute. Remove from heat (turn off the element) and let mixture cool.

When the mixture is still warm, but no longer boiling hot, add the chocolate chunks and give a brief stir. Some of the chips should melt. Pour the mixture into the heat proof dish until the mixture is completely cool. Then use an ice cream maker according to it’s instructions to complete the freeze process or to freeze it without an ice cream maker, put the ice cream mixture in the freezer.
Mix every hour or two (if possible) for the first few hours to spread the chips around and to avoid any ice deposits.

After eating Mint Chocolate Ice cream:

I am wondering why I took so long to make it in the first place! The others who ate it enjoyed it too! Mmmmm mint.

Comments and what I would do different:

The ice cream doesn’t stay frozen for as long as traditional store bought ice cream. Once put into a bowl it gets quite melty around the edges. I’m not sure if there’s something I can do to combat this in my recipe (more sugar/longer boiling etc) or if that is a symptom of dairy free/preservative free ice cream or I need an ice cream maker. If anyone knows let me know! Until then I'm happy!

Cherry Ice Slice

2012-01-20T02:13:00.000-08:00

Cherry Ice Slice

Inspired by:

Coconut Ice recipe I use at laurynlambert.blogspot.com and Cherry Ripe bars.

Why?

I can’t eat Cherry Ripe bars anymore, so for Christmas I thought I’d try making my version.

Time Taken:

10mins+15-30 mins refrigerator+10 mins+15-30 mins refrigerator= 40 mins-1 hour 20.

Number of Dirty Dishes:

Bain-marie, bowl, spoon, knife, chopping board, measuring cups.

I used:

100g 70% cocoa solids dairy free dark chocolate

100g 40% cocoa solids dairy free dark chocolate

½ cup icing sugar

4 tbs dairy free rice milk (can also use coconut other than soy or almond etc)

125g coconut

180g glazed cherries

What I did:

Line tray 20cm x 30cm.
In a bain-marie melt 60g of each type of chocolate together, stirring with a spoon until chocolate is smooth. Once chocolate is melted, pour into the tray so that the chocolate lines the bottom of the pan.
Put in the refrigerator for 15-30mins to set.
On a chopping board cut glazed cherries into small pieces and then place them into a medium sized bowl. Add icing sugar, coconut and rice milk and mix until combined.
Once the chocolate is set, pour cherry coconut mixture on top and press firmly on to the base.
Put in the refrigerator while you melt the rest of the chocolate in the bain-marie.
Once chocolate is melted, drizzle chocolate (I poured) over the cherry coconut layer and place in the refrigerator to set.
Chop into pieces and enjoy.

After eating Cherry Ice Slice:

Delicious, it tastes great! My craving is satisfied and everyone liked it. I was very pleased with the result. It just needs a bit of tweaking to make it more friendly to cut.

Comments and what I would do different:

I would add some more cherries. Because of the chocolate base, this slice is difficult to cut, and falls apart, although it tastes great! Next time I might make them in ice cube trays or cupcake cases. Put some chocolate in first as the base, then the cherry, coconut layer and then a drizzle of chocolate. Once set then pop them out. I would hope then they would keep their form.

Chocolate Biscotti

2012-01-05T06:01:00.000-08:00

Chocolate Biscotti

Inspired by:

Australian Women’s Weekly Cookbook Traybakes and Slices- that I picked up at Dubai Airport.

Why?

My husband wanted me to use up the last two eggs in the fridge. I have a chocolate and coffee loving Australian friend staying with us at the moment, so I thought it was the right time to try making these.

Time Taken:

15mins+30 baking+10 resting+20 mins baking=approx 1 hour 15 mins.

Dirty Dishes:

Bowl, fork, wooden spoon, tray, measuring cups, knife.

I used:

2 eggs

1 cup castor sugar

1tsp coffee

1 2/3 cups gluten free plain flour

1 tsp baking powder

½ cup cocoa

50g dairy free dark chocolate broken into chips

½ cup dairy free rice milk

What I did:

Line 40cm x30cm baking tray and preheat oven to 180C.
In a medium bowl use a fork to whisk together the eggs, sugar and coffee.
Add gluten free flour, baking powder, cocoa, and dairy free milk and mix well with a wooden spoon.
Finally mix in chocolate chips, and with floured hands make dough into a 25cm log shape and place on tray. Bake for 30 minutes then let cool on tray for 10 mins.
Reduce oven to 150C.
Using a serrated knife cut across the log diagonally into slices 5mm wide.
Place these slices in one layer on the tray to bake for 10 minutes on each side or until crisp.

After eating Chocolate Biscotti:

I want to eat more! So delicious and crisp and chocolatey!

Comments and what I would do different:

The original recipe called for ¼ cup of cocoa and 1 2/3 cups of flour. Next time I will try making it with ½ cup less flour, and then I hope I won’t have to add so much milk, or perhaps just another egg to counter the dryness of the gluten free flour.Update: I used this recipe to make another experiment (not perfect yet) but I used less flour and no milk and it worked perfectly.

I found cutting the log to be challenging! Bits were breaking off everywhere, perhaps there was too much moisture, or I hadn’t cooked it long enough. Not so neat, but those crumbs will still be delicious in the end. I also couldn't cut every slice as thin as I was supposed to and so on the second bake, the baking time was longer.
Dip in chocolate for extra indulgence.

Orange and Carrot Cake

2011-12-13T01:28:00.000-08:00

Orange and Carrot Cake

Inspired by: Taste.com.au

Why?

It was a friend’s birthday, and I wanted to try something a little different.

I used:

1 orange grated (including rind)

2 medium sized carrots grated

150g dairy free margarine melted

1 cup brown sugar

2 eggs

2 cups gluten free flour

½ cup rolled oats (if oats are not in your gluten free diet substitute almond meal)

3 tsp baking powder

1 tsp cinnamon

1 tsp allspice

Topping

1/3 cup brown sugar

2 tsp cinnamon

½ orange worth of zest

2 tbsp orange juice.

What I did:

Preheat oven to 180C, and line or grease a cake tin 20cm x 30cm (or equivalent).
In a medium sized bowl combine melted margarine, grated orange, the grated carrots and the brown sugar and mix well with a wooden spoon.
Then add the gluten free flour, rolled oats, and baking powder and stir until well combined.
Beat the eggs in well, and pour the mixture into the cake tin.
Bake for 40-70mins (depending on your oven) or until the cake tester pushed into the middle of the cake comes out clean.

For the topping: in a small bowl combine brown sugar, cinnamon, orange zest, and juice and mix well. Spread evenly over cake while warm.

Comments after eating Orange and Carrot cake!

The birthday girl was very happy with her cake- which was the main aim! I enjoyed the cake very much, although I think I baked it for too long for the type of pan I had. I baked it for 50 mins, but I think I should have checked it after 40 mins (the original recipe says to bake it for 70 mins). It is still delicious, orangy, cinnamony and very enjoyable.

Peanut Butter Fudge

2011-12-13T01:22:00.000-08:00

Peanut Butter Fudge

Inspired by: Allrecipes.com

Why? We had friends coming over and one is vegan, so this was a sweet treat that she could eat.

I used:

¼ cup (60g) dairy free margarine

1 cup brown sugar

¼ cup rice milk

½ cup dairy free peanut butter

1 ½ cups icing sugar

1tsp vanilla powder

What I did:

Line a 20cm x 20cm baking tray with baking paper.
In a small saucepan, over low heat, melt margarine, taking care not to boil it.
Stir in the brown sugar and rice milk with a wooden spoon and continue stirring letting it boil for 2 minutes. Remove the saucepan from the heat (turn off the heat) and mix in the peanut butter and vanilla until well combined.
Lastly add the icing sugar and beat until smooth.
Pour into the baking tray, and chill until set.
Cut into squares and enjoy.

Comments after eating Peanut Butter Fudge!

The taste was really good, although it is very rich, so it is a good treat to share with your friends. The ingredient ratios used in this recipe were tweaked from users comments on the original posting, but I found that the fudge melted very easily (not to liquid, it just went soft). I googled this problem to try and find a remedy, but it seems to be a common problem with fudge (maybe it is the boiling point and not the ingredients, someone even suggested stirring until it is set). In the end I stored my fudge in the freezer, which helped a little, but I will do some more research on fudge science before I attempt this again!