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Monthly Archives: April 2018

About Gluten Free Desserts

Each of these types of flour has their own unique flavor and particular characteristics and work well in different recipes. Before buying any special flour you should learn about what type of recipes it will work best in as each one will add their own unique flavor to the dish. They all have their own particular characteristics too. Some of these flours have to be stored in the refrigerator instead of in a cabinet and may also require special handling. Some of the different flours you can purchase include arrowroot flour, rice flour, amaranth flour, sorghum flour, and buckwheat.

Recipe for gluten free chocolate cake

Most everyone loves chocolate cake but if you have gluten intolerance the recipe for making them at home is different.

Ingredients

• 8 ounces margarine
• 1 1/3 cup sugar
• 1 cup unsweetened chocolate
• ½ cup semisweet chocolate
• ½ cup water
• 5 eggs (preferably large eggs)

Directions

• In a saucepan, add one cup of sugar, the water, margarine, and both chocolates, cooking on medium heat.
• Stir until all the chocolate has completely melted, then set aside to let it cool
• Beat eggs and remaining sugar until fluffy, then add chocolate mixture
• Pour the batter into baking pans
• Bake for thirty-thirty-five minutes in a 350 degree oven

Top with gluten free icing or ice cream for a delicious dessert that contains no gluten.

Warming Winter Soups and Stews

1. Sweat the vegetables

Most soups have a base of aromatic vegetables such as carrots, onions, garlic and celery.

Sweating these vegetables out on a medium heat with butter or oil will release aromats and create a base of flavour for your soup.

2. Stock

Using a home made or good quality fresh stock is always going to give you a better quality soup than using stock cubes or flavour enhancers.

If you don’t have the time or inclination to make your own stock then there are some good quality stocks available form specialty food stores.

Also consider carefully which stock you use for which dish. It is better to use chicken or vegetable stock for light soups and darker stocks such as beef for heartier soups and stews.

3. Seasoning

Season your ingredients moderately as you go along. This will enhance the flavours of the individual ingredients without making the soup salty.

Use sea salt flakes instead of table salt for a better flavour.

Once the soup is cooked out adjust the seasoning as necessary. Taste the soup add a little salt at a time until the full depth of the ingredients can be tasted.

Such a simple step but so often the difference between flavour-some soups and bland ones.

4. Consider Texture

Different elements of your dish will need to be cooked differently to produce the desired texture. A carrot for example takes a lot longer to cook than a pea.

Texture comes down to selecting the right ingredients and adding them to the dish at the right time so they are all cooked through at the same time.

Consider from the start if you want a smooth blended soup or one with lots of body and different components.

Add green and leafy veg such as spinach right at the end to avoid it becoming over-cooked.

Croutons, cheeses, crackers, nuts, bean shoots or even pork rinds can be used to add texture and flavour.

Types of Icing for Cakes

• Frostings – This is often made with butter mixed with icing sugar and has the inclusion of pasteurised egg white that makes it firm to stay intact when piped on cupcakes. Cupcakes serve as miniature cakes that give you the freedom to decorate it the way you want to. You could add colour to the frosting mixture to give the cup cakes a peppy look.

• Fondant – It is an opaque covering made with a mixture of sugar, gelatine, and glycerine to give it dough-like consistency. Fondant is often used to replace icing, especially for wedding cakes. It protects the cake from falling apart, and as the fondant doesn’t melt away with humidity, it is a preferred type of icing by several who feel that it acts as a protective layer as well as serves as a decorative.

• Buttercream – This made by mixing butter with milk, icing sugar, and vanilla essence until it gains a consistency as that of an icing. These are used for cakes that are meant for immediate consumption or those that are stored in cold areas. Buttercream tends to melt as soon as it is out from refrigeration. It is a perfect option while organising birthday parties at home and serving cakes or cupcakes to guest to be consumed immediately.

• Ganache – It is a chocolate icing made after whipping dark chocolate with cream. The texture is often thick and heavy and should often be paired with a cake that is heavy such as a mud cake. Having it over a sponge cake would defy the work of the cake and thus focussing more on the icing.

High Protein Breakfast Recipes for Vegetarians

Black Bean Breakfast Burrito

What you need:

  • 8 10-inch flour tortillas, heated
  • 8 eggs, beaten
  • 2 cups black beans
  • 2 cups salsa
  • 1 1/2 cups shredded Cheddar cheese
  • 2 tablespoons vegetable oil

Cook black beans over medium-low heat in a saucepan until heated through. Heat the vegetable oil in a large skillet then scramble the eggs together to desired doneness. Lay a tortilla flat on a clean surface then spoon black beans on it, followed by scrambled eggs, salsa and cheese. Roll into burritos. Do this for remaining ingredients.

Breakfast Veggie Omelette

What you need:

  • 4 eggs, beaten
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1/4 cup shredded Swiss cheese
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

On a skillet over medium heat, melt 1 tablespoon butter then cook bell pepper and onion until tender, about 4 to 5 minutes. Transfer to a bowl and spinkle half the salt over them. Stir together eggs, milk, black pepper and remaining salt in a separate bowl. In the same skillet used to cook vegetables, melt the remaining butter over medium heat then pour egg mixture in the skillet. Cook until egg begins to settle at the bottom of the pan, about 2 minutes. Sprinkle cheese over omelette followed by the vegetable mixture. Using a spatula, gently fold half of the omelette over vegetables. Continue cooking to desired doneness.