Wednesday, June 26, 2019

Ramen soup

Fast, hot, super tasty with a fiery zing!

Tuesday, June 11, 2019

Scones GF2

3 cups (420 g)  GF flour
1/3 cup (48 g) cornstarch
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, diced and chilled
6 ounces cream cheese, chilled
Optional - cheese, herbs, mustard
1 1/4 cups goat yoghurt with lemon juice
Brush tops with egg for golden brown

Mix flour, cornstarch, BP, BSoda, Salt,
Crumble in cold butter
add cream cheese
add Yoghurt mix
Pat to 1 inch height
cut and bake in  pre baked 210c oven till brown

Original Recipe

Monday, March 11, 2019


Day 1: Low Fodmap diet and no nightshade diet
Turkish spinach
Snow peas

Home made granola bars

Oats, cranberries, walnuts, treacle, sunflower seeds, pumpkin seeds, dates, almonds

Attempt to reduce bloating, gas and inflammation to the joints.
What foods can not only reduce inflammation but also enhances movement?

Sunday, February 10, 2019

Gluten free bread - Revisted

 Gluten-free bread, that NO ONE will notice it's GF

Ok, tips and tricks from ingredients to accelerating the rising to get these babies faster in our mouths!

This recipe I made my own.  After making it so many time and tweaking to perfection, it comes out EVERYTIME.  Love the smell of fresh bread in the house again!

 I always have a big bag of GF flour mix all ready to go.

Flour mix:

3 cups oat meal (ground regular rolled oats)
3 cups White Rice flour
3 cups Topica flour
3 cups glutinous rice flour 
3 Tbps of Xanthan gum

Note: I've used 6 cups of rice flour only, or 6 cups of glutinous rice flour only, whatever I had (when I don't have a mixture)

Bread Recipe

2  1/2 cup of GF flour
1  1/4 cup  soy milk

25 gr (1 cube)  (I prefer to use fresh cubes and test it's still active)
2 tbps sugar to yeast for fermenting
2 tbps of olive oil
2  Eggs
1 tsp Vinegar
1  1/2 tsp Xanthan Gum
1 cup Flax
1 tsp Salt
Walnuts/Craberries optional

Pre-heat oven 250c

Dry Flour Mix:
Add freshly ground Flax, Xanthan gum , GF flour, Salt

Yeast Mix:2 tbps of water.
Add Yeast.
Add 2 tbps of sugar
Stir well. Leave to ferment.
Tip: place in boiling water bain marie to speed up fermentation

Dry ingredients:

GF Flour
Add freshly ground flax seeds, Xanthan Gum, salt,
Mix slightly.
Add Eggs,
Add Vinegar,
Add Olive oil
Soy milk
Mix knead well with hooks.
GF bread is stickier than regular bread and can only be kneaded with hooks.

Then add walnuts/cranberries/ your choice: ie. dried Tomatoes, Olives etc.,  at this stage.
Incorporate well into the dough.

I place the loaves to rise in a bain maire filled with boiling water.
Takes about an hour to rise to a glorious crown height.

The oven should be hot now.
Line loaf tin.  I always make two at a time.
Place bread on the middle shelf.
Continue baking at same temperature.   Check after 10 mins if the top has brown enough.
Cover with aluminium foil to protect and continue baking till done.  (Done = tap on bread all sides for hollow sound)

*Note Yeast:  use a big enough bowl to allow yeast to grow and not overspill.
Watch carefully for it to ferment.  It could foam very fast.
(Trick: Bain Maire it in boiling water from the kettle to accelerate the fermenting)
Once proofed the yeast is working quickly

To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time dramatically, especially in the winter.

This GF bread comes out every time and I've made it SOOO many times.  It comes out moist and best cut thinly when cold.
Dust with "flour" for a professional amazing look!

 They always rise like crazy.  Here dusted with quinoa and oats

 Spread with mayo, avocado and cured fish

 So nice to have the smell of fresh bread in the house again. Gluten Free! Yay!

 Lace with cranberries

Zarter GF Bread
 My classic walnut, never tire from this

Nor Cranberries

Thursday, January 17, 2019

A Winter's stew

Army boy calls about food on his way home for the weekend.

Been a long week.  Israel's freezing under a cold front and blustery winds whipping the coastline and hurling palm branches recklessly across the sea front and motor lanes.

I arrived home late and get a big hug.

"Mum that soup on the stove was DELICIOUS.  I really like the chick peas and beans inside.
Scooped up with fresh home made bread all waiting in the oven :)
When a house becomes a home.

Goulash / Cholent / Kishkeh stew

White beans (post soaked - taken from freezer) - no need to thaw
Chick peas (Frozen)
Fresh Coriander (stub of bunch)
Tomato paste
Goulash meat 0.5kg
Garlic (lots used 4 cloves)
Coriander seeds

Fry and seal the meat, add chopped onions.  Stir till soft.
Add spices.  Stir.
Add garlic, carrots, potato (any other veg you may have ie courgette)
Add frozen chick peas and beans.
Add water to cover, bring to boil,
Place in pre-heated oven at 150 for ages (about 6  hours)
After 3 hours in the oven.  Place kishkeh on top of stew and return to oven for further 2 - 3 hours till done.  If drys or thickens too much to your liking, just add more water.  Cover and continue to cook.
If your kishkeh begins to fall apart in the liquid (depending on the kishkeh, some behaves differently from others) Just take out carefully while still relatively firm and set a side.  Cover, wait till the rest of the stew is ready.
Serve by cuting slice of kishkeh cover with soup/stew and serve hot.  With black pepper or chili flakes - I like mine quite chili.  Serve with fresh warm bread if possible.  Or grated cheese, or freshly baked scones.

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