Gluten Free flour on-the-go

My go-to GF flour mix. 
I AlWAYS have a big bag of this in the fridge ready to go

Flour mix:

3 cups if Sorghum flour (I've used  oat flour (blended oats) instead of Sorghum - worked fine)
3 cups White Rice flour
3 cups Topica flour
3 cups glutinous rice flour (original recipe with sweet rice)
3 Tbps of Xanthan gum

I always have a big bag prepared all ready to go.

Apple Strudel

And then there was Strudel.....

Filling
Apples (I like tarty - of-course)
Cinnamon
Raisins (with my soaked raisins in brandy of 25 years)
Walnuts
Lemon if  you like on the apples to stop them from browning.  But honestly if you work fast and this is such a simple quick recipe you probably won't need the lemon juice.
Good mix with hands or spoon, coating of everything over everything.

Wrap in store bought phyllo sheets, I used 2 or 3 sheets only, ideally with butter brushed between each sheet.

Bake in 180oC for 30 mins or till crispy brown.
Take out of oven.
Cool slightly (if too hot the icing sugar and cream will not "behave" and just melt un-deliciously)

Serve with icing sugar and whipped cream (and any excess apple/raisins/cinnamon juice filling) pour over

Bake at 180  oC on middle shelf.
Till brown


Cool slightly,  before sprinkling generously icing sugar

Ready to serve

Yummy, afternoon tea.

Dollop of whipped cream. Evening sunset.  Cuppa tea...

Thank-you Life.

Note:  I LOVE store bought phyllo.  Yes, it is not like home made phyllo and for the same reason I don not make puff pastry - I can but choose not to.  Because...I have a life that is full on most of the time and a full family of kids and kids friends and spouse and more friends.  Open house and not plans who ever is around is welcome, so freezer is stocked ALWAYS for the unexpected but very welcomed guests.  Embracing the unknown both explores all boundaries, as well as discovering new challenges, triumphs and spectacular failures! 
If not with families and friends then who with?
Long live dessert!  ...especially Apple strudel ;)

Brisket

My first brisket

Brisket no# 5 -
Tastes as good as looks. Wrong. Even better!

Cold cuts rules OK!

source recipe:
Brisket recipe: this was a new recipe for me:
3 onions chopped large
1/4 sherry or wine vinegar
1/4 cup Silan / brown sugar / honey
6 cloves garlic
1 tablespoon coarse black pepper
salt for taste
2 cups water Stock (optional)

preheat oven to 150c
place onions on the bottom of pan, then brisket on top of onions
mix the remainder of ingredients and pour over brisket
cover with baking paper then seal with aluminum foil
cook for 2.5 hours. I added another 2.5 hours as the brisket was not even close to being done after 2.5hours. I could have just added 1.5 though

after brisket is done, broil uncovered for 5-10 minutes at 200c, to crisp the surface.

for gravy, pour liquids from pan into a saucepan
add 1/2 cup water
2 tablespoons flour
bring to boil

pour gravy over meat when serving (I am lazier than that so just poured it into the pan with the meat now)

Ramen soup

Fast, hot, super tasty with a fiery zing!