Monday, 30 April 2012

Sue Shepherd on radio talk back 6PR

Advanced Accredited Practising Dietician Dr Sue Shepherd talks to Tony McManus from 6PR 882 News Talk about Coeliac Disease, allergies and her new fabulous cookbook Allergy Free Cooking
Listen and watch live talk back radio portal, gathering national and local news in Australia. 6PR, 3AW, 6PR and 4BC. Come and have your say, watch the live news. Your voice will be heard here so join the forums to have your say about national issues that will affect you.

Tuesday, 24 April 2012

Mends Street Cafe

Fancy a little coffee and cake?  Mmm don't mind if I do..

Called in for a coffee and was pleasantly surprised to find a couple of gluten free yummies on offer. So indulge we did. Lurvely.

Walnut and Apple Tart and Rhubarb and Apple Tart.
Hit the spot. Happy days.

Mends Street Cafe is located at 35 Mends Street, South Perth

Saturday, 21 April 2012

Anzac Biscuits

Just like our Lamington, Anzac biccies are part of the Australian culture.  Here's a spin on the traditional recipe using quinoa flakes instead of oats. Yummy

1cup GF plain flour (sifted)                                                  
1 cup quinoa flakes
3/4 cup brown sugar
1 cup desiccated coconut
125g unsalted butter, chopped
2 Tablespoons golden syrup
1/2 teaspoon bicarb soda
2 Tablespoons boiling water

Preheat oven to 170 degrees Celcius

Combine flour, quinoa flakes, sugar & coconut in a large bowl.
Place butter and golden syrup in a saucepan & stir over a gentle heat until butter has melted.
Combine bicarb and water and add to golden syrup mixture. Whisk until a smooth consistency is achieved.  Pour into dry mix and combine well.

Roll tablespoonfuls into balls, place on lined baking tray and flatten (I find easier to do this in the palm of my hand)

Bake for around 15-20 minutes or until golden.  Allow to cool.

Sunday, 15 April 2012

Chocolate Bubble Squares

This recipe is from one of those really great little Women's Weekly recipe books that you used to see often at the supermarket checkout.. they're probably still around.  I have thousands.  I have just tweaked it so it is gluten free.  Great for kids parties and really popular - I have been asked for the recipe a few times so here it is.

125g butter, melted
1 1/2 cups firmly packed brown sugar
2 eggs, beaten lightly
1 cup GF rice bubbles (I use Freedom Foods Rice Puffs)
3/4 cup desiccated coconut
1 cup GF SR Flour 
1/4 cup GF cocoa powder (I use Nestle)

bubble topping (combine all in a separate medium bowl)
200g milk chocolate Melts, melted
125g butter, melted
1 cup GF rice bubbles

Preheat oven to 180 degrees Celsius
Grease 26cm x 32cm Swiss roll pan; line base and two long sides with baking paper, extending paper 2cm above edge of pan.
Combine butter, sugar and eggs in bowl; stir in rice puffs coconut and sifted dry ingredients; spread into prepared pan.  Bake for 25 minutes or until firm; cool in pan.  Spread with bubble topping.  Cover, refrigerate until set before cutting into squares.

Referenced from Women's Weekly kids' party food
- Creative Food cookbook series

Wednesday, 11 April 2012

What's all the fuss about Quinoa?

and there's A LOT of fuss..

With a drum up that spruiks almost a complete food, nature's supergrain, ancient food of the Incas yadda yadda yadda.. this stuff can't possibly taste any good.. well that's where you're wrong.

With a delicate slightly nutty flavour quinoa is so versatile, it works well in many different dishes.  Quinoa is high in protein and calcium, contains important vitamins & minerals, is rich in dietary fibre and iron is a generally all round good guy.  You can use it in salads, baking- including things like muffins cakes & breads, savoury toppings, stuffings, soups or as a substitute for rice as a simple side.. the possibilities are endless.

For me, preparing quinoa in my rice cooker is the easiest and most hassle free by far.  It always turns out fluffy & fantastic.  Don't be restricted by water as your main cooking liquid either - live a little - step it up a notch by using some stock to give it a flavour boost.  Using a fine sieve, rinse the quinoa under cold running water and you are ready to rock and roll.  One part quinoa, two parts liquid - EASY.  Then just turn your rice cooker on.  SIMPLE.  You can also cook in a pot on the stove top or use a microwave but I'm going to stick with my RC.

Widely available in supermarkets and health food stores, quinoa comes in white, red and black varieties so you can make your salads etc look super funky.

Recently, I added to a fresh batch of warm quinoa sliced cooked chicken breast, chunks of chorizo (heated through in a frypan until the flavour starts to release and it just starts to get crispy edges mmmmm) a generous handful of halved kalamata olives, slivers of sliced peppers you buy in a jar (whole wood roasted peppers are my fav but always check your ingredients are GF) a generous drizzle of the good oil (EV Olive Oil for those of you not keeping up) add a handful of sliced Italian flat leafed parsley, a splash of lemon juice and you have a delicious lunch or dinner.

Experiment. Go crazy.

Friday, 6 April 2012

If you never again read another post that I do, please please read this.

We met an incredible woman when Abbey was in ICU following her heart surgery. Her name is Leisl Stone and her 22 month old son Jayden has been diagnosed with a rare cancer. I never knew the extent of the pain she was going through until I read her blog. She is trying to raise awareness of this insidious disease

Also featured in the West Australian on 5 April 2012 - 'My Little Man'
and on the same day 6PR 882 NEWS TALK with Howard Sattler