tag:blogger.com,1999:blog-63642197706657631392024-02-08T04:05:01.878+08:00Gluten Free HartA no frills take on a gluten free lifestyle through the eyes of an Aussie Coeliac mum and daughter Abbey ~ my Coeliac sidekick ~ who share the same genetic makeup..Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-6364219770665763139.post-73045656503122602202016-04-30T10:52:00.001+08:002016-04-30T10:52:58.950+08:00Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">The following recipe is one that I have used for many years. It's a family favourite and dare I say it.. almost a pantry staple in our house </span></span><span style="background-color: white; font-family: "linux libertine" , "georgia" , "times" , serif; font-size: 1.8em;">😆</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">It's a KRAFT recipe which has been adapted slightly to a cater for us gluten free folk. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I have made it thousands of times and every time it is a triumph & warmly received. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52fQh9w-i8VyQpZd52SegXFxDfYyvaJuuCRJzRKpdSp184hMXOIj1VVfWN7TFILEyuQCXjWfbeDn3v9x6yZ3vaDM1dN9rY_Zwq9RSklge2ZxB89sOYyqw4XPA8B6S66MIRhPlkyaKeMrr/s1600/mini+cheesecakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52fQh9w-i8VyQpZd52SegXFxDfYyvaJuuCRJzRKpdSp184hMXOIj1VVfWN7TFILEyuQCXjWfbeDn3v9x6yZ3vaDM1dN9rY_Zwq9RSklge2ZxB89sOYyqw4XPA8B6S66MIRhPlkyaKeMrr/s400/mini+cheesecakes.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>Ingredients</u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 + 1/4 Cups Gluten Free sweet biscuit crumbs</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">80g butter, melted</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 x 250g block Philadelphia Cream Cheese, softened</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 Cup Caster sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 Cup lemon juice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 teaspoons GF gelatine, dissolved in 1/4 cup boiling water</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Cup cream, lightly whipped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Combine biscuits crumbs and melted butter and press into your tin. Refrigerate whilst you prepare the filling.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Using a mixer, beat Phily and sugar until smooth</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Add lemon juice & gelatine mixture and beat well until combined.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Fold through cream.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pour mix into prepared base and chill for 3 hours.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You can incorporate some passionfruit pulp, lime zest, raspberries, or other creative additional extras into the mix before setting for that extra special something. I would avoid using fruits such as Pineapple or Kiwi Fruit in the mix as they may inhibit the gelatine working it's magic and setting the cheesecake. Save these for toppings. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Generally, any plain gluten free sweet biscuit works well. My favourite used to be Naturally Good Coconut Bakehouse Cookies but unfortunately not as readily available (locally) to me anymore. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">If you can find them, they make for an excellent cheesecake base. I have used Schar Maria plain biscuits and Eskal Tea Biscuits successfully. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You could also incorporate some desiccated coconut into the biscuit base for that something special. Toppings can be simple or elaborate. From strawberries & a dusting of icing sugar, to a medley of fruits, chocolate, meringue or even spun sugar. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You are only limited by your imagination.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZ98pSqq2g863VXcWVd1Q8TdC21AymYzslJg7uXWd3ix90jkN43T7_ENA7DBuKc1EOses3n-pWrnt3M76Pwg6Wm8w4QCx-ILOTCx3PufAsgpU3TJBBSMB1vDoNQWW8smshxylfNEduGDw/s1600/cheesecake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZ98pSqq2g863VXcWVd1Q8TdC21AymYzslJg7uXWd3ix90jkN43T7_ENA7DBuKc1EOses3n-pWrnt3M76Pwg6Wm8w4QCx-ILOTCx3PufAsgpU3TJBBSMB1vDoNQWW8smshxylfNEduGDw/s320/cheesecake.jpg" width="240" /></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">This recipe makes 1 standard sized cheesecake (9-inch springform pan) or a dozen individual servings using disposable foil baking cups (8 x 3.8cm)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b style="color: #333333; font-family: '"verdana"', sans-serif; font-size: 13px;">This is not a sponsored post</b></span></div>
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com1tag:blogger.com,1999:blog-6364219770665763139.post-22372947454304536922016-04-13T10:15:00.000+08:002016-04-13T10:15:29.496+08:00That's all very Well and Good<div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The last 8 weeks in our house have been a whole lot of CRAZY to say the least.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We have had mad LEARNER DRIVER practise, Gymnastics, Taekwondo, Netball season starting, Footy season starting, THE Practical Driving Assessment (third time's a charm 😉), wisdom teeth extractions, teenage recovery from aforementioned wisdom teeth extractions.. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5 year old tantrums from time restrictions placed on electronics 😖 and for the 8 year old - a Rapid Maxillary Expander Appliance thrown in just for good measure. Good times. I'll just tack on the end here, the majority happening whilst the husband has been away for work. But you know what? I have come to realise that this is OUR kind of normal. It's all or nothing in Casa Hart. (Usually weighing heavily on the ALL end of the scale) Sound familiar? Not whingeing (OK maybe a little bit). </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I know it's a lot of families' kind of NORMAL these days - more of an explanation of why things have been quiet on the old blogging front. Apologies. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I have however, managed to road test a couple of superb products from the lovely people at </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Well and Good in between ORGANISED CHAOS and am here today to tell you about them. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In my opinion the individual products stand on their own merits but hey I'll let you be the judge. ENJOY!</span></div>
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<u><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">CRUSTY BREAD MIX</span></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdzYaqbsdH5AInBZjJKbirlMp-AI5SxFZ_Vr6lmYGtohAo81vxfiZO7LXEnKHxp3V8-a3VuGUEQ81ISHosBq-GvpIJoz1zmva-mf7AfvxtspBuS3m3X8IIrAT-Ly1hzxzgCTjxlBbjGVw/s1600/IMG_4179.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdzYaqbsdH5AInBZjJKbirlMp-AI5SxFZ_Vr6lmYGtohAo81vxfiZO7LXEnKHxp3V8-a3VuGUEQ81ISHosBq-GvpIJoz1zmva-mf7AfvxtspBuS3m3X8IIrAT-Ly1hzxzgCTjxlBbjGVw/s320/IMG_4179.JPG" width="256" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This is photographic proof that the mix produces an excellent result. I was REALLY impressed with this product. It was very user friendly and bucking the system in my usual haphazard manner, I used my mixer <i>against </i>recommendation (to which I only discovered recently - oops! Pays to actually<i> read </i>instructions..) Well what a brilliant result. Good Friday saw me making pumpkin soup which killed 2 birds with one stone so to speak (with one wisdom teeth impaired individual in the house). </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The bread complimented the soup perfectly. It was crusty & delicious on the outside and soft in the middle. True to their word, Well and Good have delivered an excellent product here. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> <u>GLUTEN FREE SELF RAISING FLOUR</u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IcHHeFcrlC1TnqF_z5-jTicqdKvi54BIBsmIsf7ivLUK_I5k3bFFhjGnXfY7_e4X5JvlIeov3W3AJSRz-3UWXbJmbOGGTsxygR5BpcpleOjuC9gZOQX81i5lhVNYHePu9UUj41m5H7Xc/s1600/IMG_4304.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IcHHeFcrlC1TnqF_z5-jTicqdKvi54BIBsmIsf7ivLUK_I5k3bFFhjGnXfY7_e4X5JvlIeov3W3AJSRz-3UWXbJmbOGGTsxygR5BpcpleOjuC9gZOQX81i5lhVNYHePu9UUj41m5H7Xc/s320/IMG_4304.JPG" width="240" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This gluten free flour fortified with Quinoa and Calcium produces an excellent baked good. It comes in a resealable 1kg bag and is not only gluten free but dairy free & nut free as well. I have road tested the merits of this flour in some Hart family favourites several times. Several times because the baked results don't seem to last very long around here so I keep baking more just to make sure. You know. Purely for quality control. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My theory is, if it tastes good they'll eat it. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">If there is added nutritious stuff concealed in there and it gets eaten just as heartily, WIN WIN. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Nice one Well and Good. Mothers everywhere will love this sneaky tactic 👍</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For those wondering, the Gluten Free Plain Flour is an equally quality product. It has been used frequently in my kitchen and I would purchase both again without hesitation.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Easy Chocolate Brownies</td></tr>
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<u>CHOCOLATE MOUSSE CAKE</u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9AUHwxF_TPY7B7MHbUUF1wokkh3-7aQIFy5iojMhPHe9n1j_99uipiu5VykA5PfvMj7ZcwYi07OMecYhpxvnRXyrZK1YArL754dQPLMj9z4HSXr3DJuJCtqq4jgJhgY7j3KlePF7k0mA/s1600/IMG_4195.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9AUHwxF_TPY7B7MHbUUF1wokkh3-7aQIFy5iojMhPHe9n1j_99uipiu5VykA5PfvMj7ZcwYi07OMecYhpxvnRXyrZK1YArL754dQPLMj9z4HSXr3DJuJCtqq4jgJhgY7j3KlePF7k0mA/s320/IMG_4195.JPG" width="320" /></a></div>
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Mmm.. Chocolate Mousse</div>
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Mmm.. Choccy Cake</div>
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Imagine having them both at the same time.. in one cake! Imagine no more! Well and Good have made this dream a reality. Good Grief. Do we really need this? Don't be ridiculous. OF COURSE WE DO.</div>
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This scrummy delight is from Well and Good's NEW range of gluten free products that contain a twist of superfood without compromising on taste. In this case raw Cacao - organic and cold pressed added to the mousse topping. The mousse is rich and decadent and perfectly compliments the moist chocolate cake base underneath. If you're looking for the WOW factor with the convenience and ease of a cake mix to whip up and seriously impress..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifL0_NtngTo1r8w7mP1P7aSUJB19vN8Y4KMvnFrVQ5-if62RdqxlQ52hW-mwyrJxC72FQ2eMxkWe3SjHWONvmzjBx9FnwbDHNd8ku_YOOaKgyYj_0eUBVr6DF4WqQZXqImLJCkKWyFCAMr/s1600/IMG_4151.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifL0_NtngTo1r8w7mP1P7aSUJB19vN8Y4KMvnFrVQ5-if62RdqxlQ52hW-mwyrJxC72FQ2eMxkWe3SjHWONvmzjBx9FnwbDHNd8ku_YOOaKgyYj_0eUBVr6DF4WqQZXqImLJCkKWyFCAMr/s320/IMG_4151.jpg" width="240" /></a></div>
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My teenage son tells me that the <u>SALTED CARAMEL PUDDING IN A MUG</u> was also pretty decent (Those of you that have teenagers will know, this is a POSITIVE affirmation).<br />
Apologies for lack of photographic evidence of said pudding but due to immediate and ill-mannered consumption of dessert I will take this as a BIG thumbs up. Also, the fact that he could follow the 2 step instruction on the reverse of pack (1. Combine milk, oil and pudding mix in mug 2. Cook in the microwave for 50 seconds) - a monumental achievement.<br />
GMO free. Gluten & Nut Free and containing no artificial colours or flavours. With Gooey Chocolate Pudding and Spiced Banana Cake varieties also available, I'd say this little gem will appeal to many.<br />
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Well and Good is a proudly Australian owned family business. All of their products are made in Melbourne in a strictly Gluten, Dairy and Nut Free environment. You will find their products in Coles, IGAs and health stores throughout Australia. Products are also available online ($4 postage Australia wide). Try their handy STORE LOCATOR <a href="http://www.wellandgood.com.au/where-to-buy/">HERE</a><br />
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You will also find an excellent recipe resource available via their website <a href="http://www.wellandgood.com.au/well-and-good-food-recipes/">HERE</a> and if Youtube is your thing, they have that covered as well. With step-by-step tutorials using the Well and Good range of baking mixes and recipes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSPhe-LqtvGuJhIWwr2MDUKDJUxOHYMOoG3Bw_Kw_yLiR0e3h49ASxOFWul6OLX12_Nv-tHpyRFh7Mz43jeFwdMHGhLCx5SPtvKa7zHWCpyr-1JASHdwBmSKPwx80EN3-lKtI1HTu0N0e/s1600/IMG_4315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSPhe-LqtvGuJhIWwr2MDUKDJUxOHYMOoG3Bw_Kw_yLiR0e3h49ASxOFWul6OLX12_Nv-tHpyRFh7Mz43jeFwdMHGhLCx5SPtvKa7zHWCpyr-1JASHdwBmSKPwx80EN3-lKtI1HTu0N0e/s400/IMG_4315.jpg" width="400" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Well and Good sent me the above products to sample</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>All opinions expressed are my own. </b><br /><b>I was not paid for this post.</b></span></div>
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-58435009436268281832015-10-04T21:00:00.000+08:002015-10-04T21:00:03.955+08:00Cannelloni<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-YfVt7CVZPE-gOTN1zuMh4KqkyKCZmmdH568F8Rdb8BGS2HxAplryhUJ8Vu2DIzydXzBMnG9YkggJZ9RP9WKmXH5jJCNhpjqnSdXrRPeFurRIwZ0W2bp-5Hw5RZSrUf78hdi5eqE0_SK/s1600/IMG_1910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-YfVt7CVZPE-gOTN1zuMh4KqkyKCZmmdH568F8Rdb8BGS2HxAplryhUJ8Vu2DIzydXzBMnG9YkggJZ9RP9WKmXH5jJCNhpjqnSdXrRPeFurRIwZ0W2bp-5Hw5RZSrUf78hdi5eqE0_SK/s400/IMG_1910.JPG" width="400" /></a></div>
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There are some excellent cannelloni tubes in dried pasta form but with the release of new fresh gluten free lasagne sheets, I recently had a go at making my own tubes with them.<imgsrc http:="" png="" signatures.mylivesignature.com="" style="background: transparent; border: 0 !important;"></imgsrc><br />
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It produced excellent cannelloni and so I thought I would share what I do.</div>
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<h2>
Spinach & Ricotta Cannelloni</h2>
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<u>Ingredients</u></div>
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<br /></div>
<div>
2 Chicken Breasts</div>
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1 litre GF Chicken Stock</div>
<div>
125g chopped Spinach (I use frozen)</div>
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250g Ricotta</div>
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30-40g slivered almonds roughly chopped </div>
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<u>Method</u></div>
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I like to poach my chicken breast first, so in a medium sized saucepan, bring 1 litre of gluten free liquid chicken stock to the boil (I use Massel) add chicken breasts and reduce to a simmer for 20 minutes. Cook spinach during this time and set aside.</div>
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Remove chicken from stock and blitz in a food processor together with the cooked spinach.</div>
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Combine chicken/spinach mixture with chopped almonds & ricotta and incorporate well.</div>
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Heat lasagne sheets according to packet directions/individual microwave power. This aids in ease of rolling but you must still work relatively quickly. Keep remaining sheets under plastic wrap whilst working on another.</div>
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I like to use a store-bought pasta sauce keeping the flavours simple - remembering that the hero here is the pasta filling. Any sauce should compliment not take over. I like to use a gluten free (by ingredient) Passata type sauce. Italian Tomato and Basil. Perfect.</div>
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Spread a little sauce in the base of a rectangular lasagne dish. Arrange cannelloni in a single layer immediately on top and cover generously with more sauce. Dress with cheese and a sprinkling of Italian herbs, cover with foil and into a 180<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;">°</span>C oven for 45 minutes, removing the foil in the last 5 minutes.</div>
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Delicious and moreish. Enjoy!</div>
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(The above ingredients made about 15 tubes so I made 2 dishes. A large dish holding 10 tubes and a smaller rectangle with 5)</div>
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-21243951229511522972015-08-10T09:14:00.000+08:002015-08-11T09:38:41.738+08:00New & Improved from Lifestyle Bakery<div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Aren't we lucky that we have such an array of gluten free products available to us nowadays? Especially<i> bread</i>. I shudder to think of the gluten free selection (<i>or lack of..</i>) of days gone by..</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">You may have noticed a familiar face in the bread aisle recently. Lifestyle Bakery are no strangers to gluten free. They have provided us with a soft and tasty range for some time now and I am very happy to report that they have developed a NEW AND IMPROVED range of Soft 'n' Light gluten free bread. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFzbep4Mtb5VHywXIyXP5Bg2wTQrI9jwvpxJhDSJ3tABVfV_LaJfGy9qSRg0xAk6v610d4XbEnR6a1Ik0eUsvwlaKVBGp1tHS26eylSFL1rUTXlvMw2io4M8Nbd9rlJ7Ynm70B6OdzO77/s1600/IMG_1118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFzbep4Mtb5VHywXIyXP5Bg2wTQrI9jwvpxJhDSJ3tABVfV_LaJfGy9qSRg0xAk6v610d4XbEnR6a1Ik0eUsvwlaKVBGp1tHS26eylSFL1rUTXlvMw2io4M8Nbd9rlJ7Ynm70B6OdzO77/s400/IMG_1118.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The range includes a Super Soft White Loaf - New Thicker Slice, Multigrain with Red Quinoa, Super Seed with Chia Seed and a Spicy Fruit Loaf made from 100% Australian grown fruit.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Super Soft White with it's improved taste and new thick-cut slices was a popular choice in my house. Toast was a hit this morning at brekky and both my younger children happily skipped off to school with a fab new sanga made with the same loaf. Only one child is Coeliac but let's not split hairs.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The Superseed is my fav. Naturally kids are going to be kids when it comes to bread with 'bits' in but for me, I <i>embrace</i> the bits. With a combination of chia, red quinoa plus amaranth and teff seeds, it's loaded with essential nutrients but I just love the taste. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">In fact, this afternoon, I lightly toasted a couple of slices, loaded them up with thick chunks of vine ripened tomatoes, added a sprinkling of salt and pepper and it was lunchtime perfection. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">It's the little things..</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The new range was launched on 3rd August 2015 and has replaced all previous Lifestyle Bakery Soft 'n' Light Gluten Free loaves. RRP $5.89. Available NOW in Woolworths WA and selected Woolworths stores in SA and NT. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Alternatively, products can be purchased online at www.lifestylebakery.com.au </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ssc0iHHGtbAS_-YKimmoEDo25odyGTidZf4Mip00LXf89lr4TcZ9tusdfeoDAZjIMtcbgN_fTbmhK6FHzcPGICep8shg10p1uH9mSO5nmI2_0dfJ0YaekyuYwbCNwKs_wIYo_dkXcByH/s1600/IMG_1119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ssc0iHHGtbAS_-YKimmoEDo25odyGTidZf4Mip00LXf89lr4TcZ9tusdfeoDAZjIMtcbgN_fTbmhK6FHzcPGICep8shg10p1uH9mSO5nmI2_0dfJ0YaekyuYwbCNwKs_wIYo_dkXcByH/s640/IMG_1119.jpg" width="464" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Lifestyle Bakery sent me the above products to sample.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>All opinions expressed are my own. I was not paid for this post.</b></span></div>
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-40865367524561774922015-06-18T12:59:00.000+08:002015-06-18T13:10:00.419+08:00Clear out the Pantry Biccies<div class="separator" style="clear: both; text-align: center;">
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So it is a constant source of annoyance when the kids ask for NEW cereal when they haven't finished the existing box. You're with me, right??<br />
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"Please mum pleeeeeeaasssse, can we? can weeeeeeee? pleeeeeeease"</div>
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and even if you dare to stand your ground and say "NO.. you have to finish the other box first"</div>
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you know deep in your heart, that very same box will be sitting high on the shelf in six months time taunting you with it's uneaten contents <groan></div>
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AARRGGHH!!</div>
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So today I'd had enough of the taunting. Those 2 cups of uneaten cornflakes (plus a few other pantry items) were going to be put to good use. It's raining and I'm hungry and the oven is beckoning..<br />
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This recipe adapted from a base recipe from Taste.com</div>
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<b>INGREDIENTS</b></div>
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110G butter, softened</div>
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2/3 cup brown sugar</div>
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1 egg, lightly beaten</div>
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2 teaspoons vanilla extract</div>
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1 cup gluten-free plain flour</div>
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1 teaspoon gluten-free baking powder</div>
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1/4 teaspoon salt</div>
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2 cups gluten-free cornflakes</div>
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1/2 cup pistachio, roughly chopped</div>
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1/2 cup Craisins</div>
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1/2 cup gluten-free chocolate chips</div>
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<b>Pre-heat</b> oven to 180 degrees celsius</div>
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Line a large flat tray with baking paper</div>
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<b>METHOD</b></div>
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Cream the butter and sugar together until you have an icing-like consistency</div>
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Add the egg and vanilla and mix until well combined.</div>
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In a separate bowl, sift flour, baking powder and salt and then add remaining ingredients. </div>
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Mix well to combine. Add butter mixture and mix well, ensuring all dry ingredients are incorporated well. Don't be afraid to crunch up the Cornflakes in the process.</div>
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Spoon or roll tablespoon sized portions onto tray. If you are feeling daring, you can and place 3 rows of 3 but be warned - the mixture does spread so be prepared. </div>
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I would recommend 3 rows of 2 - spacing well apart.</div>
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Bake for 12 minutes until golden. Allow to cool on the tray for 5 minutes before removing to a wire rack</div>
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These biscuits are buttery and yum but I think this recipe will appeal more to the older child or an adult palate - AHEM.. </div>
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<complimented with screwed up, pained expression> 'What are those BITS in it? </div>
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What are those GREEN THINGS? </div>
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I'd like to tell you that the kids inhaled them.. BUT that would be a bald-faced lie.</div>
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There seemed to be a lot of picking things out and tiny mouse-like bites. You can't win 'em all.</div>
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More for me. </div>
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And you know what?</div>
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I'm OK with that.<br />
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-36114924429872309092015-06-01T13:44:00.001+08:002015-06-01T13:44:43.663+08:00Pumpkin Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifluLlDpXZdYA-hfWw0SifbHgr__WC3OnWfNBVXuXR6WGgsFIE0Mf3L0nSzuuOcERD0CttyYxjNOx2Sgew9YNLV9N0sKaeemubcHd1tJ9PA13KiCWjYOjTEIFx3X-oaX3q8wTbVWyCuSUC/s1600/Pumpkin+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifluLlDpXZdYA-hfWw0SifbHgr__WC3OnWfNBVXuXR6WGgsFIE0Mf3L0nSzuuOcERD0CttyYxjNOx2Sgew9YNLV9N0sKaeemubcHd1tJ9PA13KiCWjYOjTEIFx3X-oaX3q8wTbVWyCuSUC/s400/Pumpkin+Soup.jpg" width="400" /></a></div>
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Easiest soup, great to disguise some other veggies in and super yum.<imgsrc http:="" png="" signatures.mylivesignature.com="" style="background: transparent; border: 0 !important;"></imgsrc><br />
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<b><u>Ingredients</u></b></div>
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2 x 1L GF Chicken Stock </div>
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1 whole Butternut Pumpkin cut into small pieces</div>
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1/2 Brown Onion chopped</div>
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2 Carrots chopped</div>
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1 large Potato chopped</div>
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2 Celery sticks chopped</div>
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1 tsp Ground Cumin</div>
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1/2 tsp Ground Coriander</div>
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1/2 tsp Nutmeg</div>
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1/2 cup Thickened Cream</div>
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<b><u>Method</u></b></div>
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In a large heavy based pan, brown the Onion, Cumin and Coriander.</div>
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Add stock and vegetables and bring to the boil.</div>
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Reduce heat and allow to simmer for approximately 1 1/2 - 2 hours.</div>
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Using a stick blender (right in the pot), carefully blitz until you have a smooth consistency.</div>
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Add 1/2 cup Cream and Nutmeg and stir in well.</div>
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Serve with a dollop of Creme Fraiche and chopped Chives.</div>
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Enjoy! </div>
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-82704908369431156842015-04-16T08:47:00.000+08:002015-04-17T08:45:29.105+08:00Gluten Free DonutsWhen I learned I had Coeliac Disease, there were a lot of never agains..<br />
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Never again will I experience the softness and deliciousness that is REAL bread</div>
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Never again will I enjoy the crisp taste of an icy cold REAL beer</div>
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Never again will I relish the taste sensation that is a REAL donut..</div>
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HANG ON..</div>
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NO! I refuse to believe there will be no donuts in my life. NO!</div>
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<br /></div>
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and so..</div>
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I bought a donut pan on Amazon and while I waited patiently for it to arrive, I scoured the internet for gluten free alternatives.</div>
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and you wanna know what I found..<br />
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HEAPS! Yes HEAPS of gluten free donut recipes. All is not lost. Now to experiment..</div>
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I liked the idea of baked not fried (hence the donut pan) and so I road-tested an Apple Cider Baked Donut recipe except that I didn't in fact <i>have</i> any Apple Cider on hand.. </div>
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however, I did happen to have Apple Cider <i>Vinegar</i>. Turns out, not the greatest substitution haha </div>
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but hey - nothing ventured, nothing gained right? </div>
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You will find an excellent Apple Cider recipe <a href="http://glutenfreeonashoestring.com/apple-cider-doughnuts-donuts/">HERE</a> from Gluten Free on a Shoestring<br />
but you know what? Sure mine were DIFFERENT tasting but they weren't <i>awful. </i> </div>
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Anyway further experimentation saw me making donuts today with sour cream.</div>
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Sour Cream has long been used in baking, yielding great results. Those using this ingredient believe the end product to be moist and richer in taste. Lets see shall we?</div>
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So the following has been adapted from a recipe by The Semisweet Sisters <br />
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<b>INGREDIENTS</b></div>
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1/2 cup sour cream</div>
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1 large egg (I use 700g free range)</div>
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1/2 teaspoon vanilla extract</div>
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1/4 cup rice bran oil</div>
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1/2 cup sugar</div>
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1 cup gluten free plain flour ( I use White Wings)</div>
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1/2 teaspoon xanthan gum</div>
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1/2 teaspoon Bi-carb Soda</div>
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1/4 teaspoon nutmeg</div>
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1/4 teaspoon salt</div>
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<b>METHOD</b></div>
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Pre-heat oven to 180<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;">°</span> C</div>
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Spray donut pan with cooking oil or alternatively, butter well</div>
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Combine sour cream, egg vanilla, oil & sugar on a medium speed in a mixer</div>
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Add dry ingredients and mix until all ingredients are combined</div>
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Fill an icing bag with donut batter (for ease of transfer to donut pan). Fill each mould to about 2/3 full and bake for 15 minutes until just browning around the edges.<br />
Allow to cool in pan for approximately 5 minutes then invert onto a cake rack.</div>
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<b>CHOCOLATE GLAZE</b></div>
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1 cup pure icing sugar</div>
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1 tablespoon GF cocoa powder</div>
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2-4 teaspoons of milk</div>
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(add additional milk a little at a time to achieve the right consistency - not too runny) </div>
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Dip the top of each donut in the glaze and kind of twist each one, ensuring the top is coated well and then turn over onto a plate (lined with baking paper) to set.</div>
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The verdict..</div>
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My kids wolfed these down. I hope you enjoy these as much as we do :) </div>
Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-46002444844030721542015-03-24T12:04:00.000+08:002015-03-24T12:04:18.906+08:00Gluten Free Madeleines<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxayxndakVKlWgehIIkO1OEeLtVHp2kiwnEPgUZkfW8N3OQMEAYvWUwehdslY8ScPpE6jv3ouOFBN05Ec1jQomssDCiGWFW6ZUOqy7DvoMGYLdwpHi2QiXKqTG8G2uUdj91bBrvOTMSDUJ/s1600/IMG_9750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxayxndakVKlWgehIIkO1OEeLtVHp2kiwnEPgUZkfW8N3OQMEAYvWUwehdslY8ScPpE6jv3ouOFBN05Ec1jQomssDCiGWFW6ZUOqy7DvoMGYLdwpHi2QiXKqTG8G2uUdj91bBrvOTMSDUJ/s1600/IMG_9750.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>MADELEINES! </b> One of the school mums had mentioned how her husband (I know right? Fantastic!) loved to make Madeleines. I had never heard of them before so I did some research and introduced myself to the delicate French teacake. I had seen the beautiful shell mould pans in kitchen shops many times and thought to myself - a gluten free version? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">How hard could it be?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Turns out.. not hard at all. ENJOY! </span></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS</span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2/3 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup butter (melted & cooled)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup GF plain flour (sifted) *I used White Wings GF Flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tsp lemon zest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">METHOD</span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pre-heat oven to 195<span style="background-color: white; color: #545454; line-height: 18px;">°</span><span style="background-color: white; color: #545454; line-height: 18px;">C</span> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Butter Madeleine pan very well, sprinkle with flour and tap out excess</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Using an electric mixer, beat eggs, sugar & salt together until a pale fluffy consistency is achieved. Add vanilla halfway through process</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add flour, a little at a time and mix well after each addition</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add lemon zest (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove bowl from mixer, add butter and FOLD in until totally incorporated into mix</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I used a small ice-cream scoop* to fill my moulds purely for ease of transferring batter across and to ensure consistency in size. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">(*smaller than the regular sized scoop - purchased from a kitchen shop) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake for 8-10 minutes watching closely to ensure Madeleines brown just around the edges. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Don't overcook! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Allow to sit in pan for just a couple of minutes then invert & give the pan a sharp tap onto a cake rack and allow Madeleines to cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">These are perfectly lovely dusted with a little icing sugar or you could drizzle with white or milk chocolate (or both) or dip in a little chocolate.. the possibilities are endless really.</span><br />
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-89515867879814283882015-02-04T14:20:00.003+08:002015-02-05T18:05:02.112+08:00Penne with mushroom, chicken & chorizo (with chilli & garlic pesto)<span style="font-size: large;">Quick dinner ideas.. yes please!</span><span style="font-size: large;"><imgsrc http:="" png="" signatures.mylivesignature.com="" style="background: transparent; border: 0 !important;"></imgsrc></span><br />
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<span style="font-size: large;">After a long day I'm afraid quick dinner prep is <i>very</i> appealing. </span></div>
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<span style="font-size: large;">Thing is, I have some fussy eaters in the ranks right now. Ugh..</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">On the upside, the youngest of the crew requested sausages and salad and coincidentally, there winking at me from the fridge were some I had prepared earlier. Sausages anyway. </span></div>
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<span style="font-size: large;">Leftovers are a Godsend sometimes aren't they? Yes Sir.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">So that took all of about 5 minutes to prepare. WINNING.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKe8x6NyKXrybmq-4Ork7sys8hy8Ic686c_K1Jb34s1EPS0e96ZwnJMHju8da0dmNk6dDboUUcWp3RD7o7T2pm4AwVJeDbioOehfzD9WC6erKNZWK-wWUhAbqkSUte8PEtlGS2YdTxo8Lp/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKe8x6NyKXrybmq-4Ork7sys8hy8Ic686c_K1Jb34s1EPS0e96ZwnJMHju8da0dmNk6dDboUUcWp3RD7o7T2pm4AwVJeDbioOehfzD9WC6erKNZWK-wWUhAbqkSUte8PEtlGS2YdTxo8Lp/s1600/FullSizeRender.jpg" height="150" width="200" /></a><span style="font-size: large;">For the big kids (yes me included) PASTA was on the menu. I drew a bit of inspiration from the fabulous Donna Hay and used a combination of store-bought and fresh ingredients to prepare the following super quick. ENJOY! </span></div>
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<u><b><span style="font-size: large;">Ingredients</span></b></u><br />
<u><b><span style="font-size: large;"><br /></span></b></u>
<span style="font-size: large;">GF Penne Pasta</span></div>
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<span style="font-size: large;">1 Tablespoon Oil - I like to use Rice Bran Oil</span></div>
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<span style="font-size: large;">500g skinless chicken thigh fillets sliced into smaller pieces - You could use chicken breast here but I think the thigh fillet has more flavour</span></div>
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<span style="font-size: large;">1 Chorizo sausage - I use HANS Deli Selection </span></div>
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<span style="font-size: large;">1 small punnet of sliced mushrooms</span></div>
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<span style="font-size: large;">Chilli & Garlic Pesto - I used a store-bought pesto by Jamie Oliver which was gluten free by ingredient (always check labels carefully) - I used 1/2 of a 190g jar - and let me tell you, it had a bit of KICK.</span></div>
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<span style="font-size: large;">Parsley and a quality Parmesan to serve</span></div>
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<span style="font-size: large;"><br /></span></div>
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<b><u><span style="font-size: large;">Directions</span></u></b></div>
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<span style="font-size: large;">Prepare Penne Pasta according to packet directions</span></div>
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<span style="font-size: large;">I used 250g San Remo Gluten Free Penne for this recipe but there are heaps of fabulous GF pastas available</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">While the pasta is cooking, brown your chicken pieces in a little oil on a medium/high heat.</span></div>
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<span style="font-size: large;">When almost cooked through, add sliced chorizo sausage. </span></div>
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<span style="font-size: large;">Remain on this heat until chicken is cooked through and a good colour is achieved with the chorizo.</span></div>
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<span style="font-size: large;">Add mushrooms.</span></div>
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<span style="font-size: large;">Drain pasta and add to your chicken/sausage/mushroom mix reducing heat to a minimum.</span></div>
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<span style="font-size: large;">Stir through pesto ensuring pasta is well coated.</span></div>
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<span style="font-size: large;">Serve with freshly chopped parsley and a good parmesan.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Too easy. </span></div>
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<a href="http://www.bloglovin.com/blog/8431119/?claim=bmzxn23kvjb">Follow my blog with Bloglovin</a>Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-8143322075853294332014-11-28T14:41:00.002+08:002014-12-02T10:30:45.483+08:00Did someone say Chocolate??<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHNbYfjmNGrpniWTplucfnnQmbREU1w1_1h5Y_uBI_ljtaCWV8kAPZ4tcpYJIz6LTAHRxgU7VZNA6HRJAcJIr9hG1uQukggGspRCjdVSY5m-qCmohHOKd5e-Fgbm71eOKbi6z1Kv21hoi/s1600/santa_multipack-500x500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHNbYfjmNGrpniWTplucfnnQmbREU1w1_1h5Y_uBI_ljtaCWV8kAPZ4tcpYJIz6LTAHRxgU7VZNA6HRJAcJIr9hG1uQukggGspRCjdVSY5m-qCmohHOKd5e-Fgbm71eOKbi6z1Kv21hoi/s1600/santa_multipack-500x500.jpg" height="320" width="320" /></a></div>
<span style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 1.142857142857143em; line-height: 24px;">As the Christmas month draws near, it seems timely to run a festive GIVEAWAY along with an added dollop of Christmas cheer </span></div>
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<span style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 1.142857142857143em; line-height: 24px;">Have you heard of Sweet William? </span><span style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 18px; line-height: 24px;"><b>Did you know that all Sweet William products are free from dairy, lactose, gluten, peanuts and tree nuts? </b></span><br />
<span style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 18px; line-height: 24px;">The</span><span style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 1.142857142857143em; line-height: 24px;"> Sweet William Chocolates are wonderful and at Christmas time they release a special Santa Minibar pack! </span></div>
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<span style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 1.142857142857143em; line-height: 24px;"><br /></span></div>
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<span style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 1.142857142857143em; line-height: 24px;">Sweet William operates a totally dedicated facility and implements strict procedures to ensure their products are free from allergens. In addition every supplier of ingredients is screened intensely to make sure that every single ingredient is free from dairy, gluten and nuts. Sweet William also regularly sends out batch samples for analysis to make sure there are no allergens present. All these procedures combined ensure peace of mind for people dealing with allergies and food intolerances.</span><br />
<span style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 1.142857142857143em; line-height: 24px;"><br /></span></div>
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<div style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 1.142857142857143em; line-height: 24px; margin-bottom: 25px;">
All Sweet William chocolate is also free from preservatives, and artificial colours and flavours. In No Added Sugar products they are naturally sweetened with Stevia. No artificial sweeteners are used. <br />
<br />
Sweet William have kindly offered up the following prize pack for this giveaway. <br />
<b><br /></b>
<b>The Prize:</b><span style="font-size: 1.142857142857143em;"> </span><br />
<b style="font-size: 1.142857142857143em;">SWEET WILLIAM CHOCOLATE HAMPER</b><br />
<b style="font-size: 1.142857142857143em;">(RRP Value $40) </b></div>
<div style="color: #2f2611; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; line-height: 24px; margin-bottom: 25px;">
<div style="text-align: left;">
<div style="font-size: 1.142857142857143em;">
<b>- 3x Santa Minibar Multipack 155g </b></div>
<div style="font-size: 1.142857142857143em;">
<b>- 3x assorted Sweet As 'No Added Sugar' Blocks 100g each</b></div>
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<b>- 1x Dark Orange Chocolate 50g</b></div>
<div style="font-size: 1.142857142857143em;">
<b>- 1x Dark Velvet Chocolate 50g</b></div>
<b><span style="font-size: 1.142857142857143em;">- 1x Choc Chips 150g </span><span style="font-size: 21px;"> </span></b><br />
<span style="font-size: 1.142857142857143em;"><b>- 1x White Delight Block 100g </b> </span></div>
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The Santas are available in Coles nationally as well as selected IGA and health food stores. They make great stocking fillers or just a sweet gluten-free treat. <br />
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Enter via RAFFLECOPTER below and leave a comment on the blog to say you dropped by and why you would like to win the Sweet William pack (always a pleasure to have you x) **ENDS FRIDAY 05/12/2014**</div>
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<script src="//widget-prime.rafflecopter.com/launch.js"></script>Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-4429209759977244922014-10-24T14:20:00.000+08:002014-10-24T18:06:33.756+08:00Blueberry Muffins with Almond MealI had a craving for a muffin this morning so started playing around with ingredients I had in the pantry. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuXREXmgs4IznGdwVGN2iXey7i0UK2EBpoqo2CUWpgeqFf7KjgBZ_ik9OuhEQCUaNj0Rco4TCN6W1PZN4mBilb7jWWQCmZIhOtexHF6L2q6Gl5eVqtlXJPPXTfWc8T74F4rR6A5jhaGYZ/s1600/IMG_7716.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuXREXmgs4IznGdwVGN2iXey7i0UK2EBpoqo2CUWpgeqFf7KjgBZ_ik9OuhEQCUaNj0Rco4TCN6W1PZN4mBilb7jWWQCmZIhOtexHF6L2q6Gl5eVqtlXJPPXTfWc8T74F4rR6A5jhaGYZ/s1600/IMG_7716.jpg" height="320" width="240" /></a></div>
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3/4 Cup GF Plain Flour (Sifted)</div>
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1/2 Cup Almond Flour (Sifted)</div>
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1 tsp GF Baking Powder</div>
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3/4 tsp Xanthan Gum</div>
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1/4 tsp Bicarbonate of Soda</div>
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1/2 Cup Coconut Sugar</div>
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1/4 tsp cinnamon</div>
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<u>Wet Ingredients</u></div>
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2 eggs</div>
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1/2 cup sour cream</div>
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1/2 Cup Coconut Oil (melted and cooled)</div>
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Grated zest of 1 lemon</div>
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I whizzed my wet ingredients up quickly in my mixer then added to my dry mix until just combined.</div>
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I then added 1 cup blueberries (I used frozen). Do not over-mix.</div>
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Divide evenly between 12 muffin cases and bake at 175 degrees for approximately 25 minutes or until golden on top, spring back when lightly touched or when a skewer inserted comes out clean.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn7k8W5PVgwctQd9nuqgIo0GKdzo7dPe3j8M1irMjpsbARtIZXSqgjqnxs2Dzd5GxEu6Zc58m0doYFl7caxKb3szG-r-aCdH5fjeqo2g75all63gV56VRQXVj2rl3QJBHjbVUX0wPOxSp/s1600/IMG_7722.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn7k8W5PVgwctQd9nuqgIo0GKdzo7dPe3j8M1irMjpsbARtIZXSqgjqnxs2Dzd5GxEu6Zc58m0doYFl7caxKb3szG-r-aCdH5fjeqo2g75all63gV56VRQXVj2rl3QJBHjbVUX0wPOxSp/s1600/IMG_7722.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGW_-tQWWXUTJZ1XnpOO4dwAnSx8JtjbwYThHidosreHT3ahjhWTKMGGO_vSoACY4x3tZ7mcDKdgZTG1tuLHbRSXv01nfc3x8Vp0UrOIKngMKrAErIu-r-23oiFskoZ88Ozx7NEFlI1MVO/s1600/IMG_7727.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGW_-tQWWXUTJZ1XnpOO4dwAnSx8JtjbwYThHidosreHT3ahjhWTKMGGO_vSoACY4x3tZ7mcDKdgZTG1tuLHbRSXv01nfc3x8Vp0UrOIKngMKrAErIu-r-23oiFskoZ88Ozx7NEFlI1MVO/s1600/IMG_7727.jpg" height="320" width="240" /></a> <imgsrc http:="" png="" signatures.mylivesignature.com="" style="background: transparent; border: 0 !important;"></imgsrc></div>
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Happy with these although on the smaller side, they were light and delicious.</div>
Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-79105979602595058712014-10-16T20:13:00.000+08:002014-10-17T09:40:09.264+08:00Melbourne - Our Gluten Free Sojourn<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYUP5IoiIqSkVy4PaVESslPkWI_Beq4ynEnFjj1ZJdoM9fbO-_y6x9WJe5YwODrv1KkWZiyrs0ZjkBUzdvgoiocc3ci2h1_QSu3jf2FCQ3bqlnAhmG1as_4LqBwMebVyA0OzclGBsOW_k/s1600/IMG_7575.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYUP5IoiIqSkVy4PaVESslPkWI_Beq4ynEnFjj1ZJdoM9fbO-_y6x9WJe5YwODrv1KkWZiyrs0ZjkBUzdvgoiocc3ci2h1_QSu3jf2FCQ3bqlnAhmG1as_4LqBwMebVyA0OzclGBsOW_k/s1600/IMG_7575.JPG" height="240" width="320" /></a></div>
<strike>We </strike> OK 'I' have always been a little apprehensive about venturing outside of our comfort zone since we boarded this gluten free bus. After all, we have had some not-very fun glutening episodes with our girl that have previously rocked the holiday vibe. And not in a good way. Yeah that.</div>
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BUT you can't live in a bubble forever can you. Well you probably can but where's the fun in that. Not if you don't have to anyway. Because that would be.. well.. STUPID. </div>
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We have stuff to see, cool things to do, people to meet and best of all delicious gluten free food to eat and all of this OUTSIDE of our suburb. It's out there. Our mission: GO. SEEK. FIND.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWijX_8qzhAXGPyKdcQu6Ntx3cQekiIoF4wiOYDGdKEtTzvtgbUxcrThM-hulY-bQSSBuNtMj8qiWD0d6rGotdsfphMORxhl_v0YL4RgmXiwYrW5AtiUtl1xFm_FS8QLAe8rClmYVevWue/s1600/IMG_7360.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWijX_8qzhAXGPyKdcQu6Ntx3cQekiIoF4wiOYDGdKEtTzvtgbUxcrThM-hulY-bQSSBuNtMj8qiWD0d6rGotdsfphMORxhl_v0YL4RgmXiwYrW5AtiUtl1xFm_FS8QLAe8rClmYVevWue/s1600/IMG_7360.JPG" height="150" width="200" /></a>I had my big girl pants on. We were breaking out of this gluten free comfort zone.</div>
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Naturally I did a lot of research. I mean A LOT. </div>
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We were going on a real life HOLIDAY.</div>
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WE WERE MELBOURNE BOUND! </div>
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Qantas kicked things off nicely. Upon checking-in ~ "2 Gluten Free meals Mrs Hart?" Yes indeed. </div>
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Too easy. Aside from the in-flight entertainment (loosely translates to HEAVEN when travelling with kids), everyone with their OWN channels and OWN headphones and OWN choices and.. subsequently no arguments. I settled in with the latest copy of Australian Gluten-Free Life. I was set. "Come Fly With Me.. Come Fly.. Come Fly Awaaaaaaaaayyyy.."</div>
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Qantas did good. We had gluten free bread, we had Mediterranean Lamb & vegetables, we had <a href="http://rowiescakes.com.au/home/">Rowie's Cakes</a> and Good Lord we even had Salted Caramel Ice-cream thank-you very much.</div>
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I was loving this. You might even say the corners of my mouth were even curled in an upward fashion.</div>
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Our first night saw us experience the delights of <a href="http://mrsparmas.com.au/parmas">Mrs Parma's</a> on Little Bourke Street. </div>
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Mrs Parma's have full disclosure on their menu and website about possible traces but I had done my research, was informed and prepared. Upon divulging our Coeliac status, the staff member politely explained whilst they could not claim to be a 100% gluten free kitchen because of the fact that they use wheat products in the same kitchen, they would take great care when preparing my gluten free meal. I can happily report no adverse effects. What a great start.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5cDjbASkRSgp03ER6fZ_fSgXKgITR-6oeyXZe0I5zvFT_B0zONaz-KTLo9QsCwPsovLhxniVOG68gRSf0u79kv1otQFD8afGj3NT9gufjTIgP45HBXGb7Yf2_wFG0VeP1LXLF3hKlkIt/s1600/IMG_7431.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5cDjbASkRSgp03ER6fZ_fSgXKgITR-6oeyXZe0I5zvFT_B0zONaz-KTLo9QsCwPsovLhxniVOG68gRSf0u79kv1otQFD8afGj3NT9gufjTIgP45HBXGb7Yf2_wFG0VeP1LXLF3hKlkIt/s1600/IMG_7431.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cafe Andiamo Strawberry Crepes</td></tr>
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The next morning saw us walking the streets of the bustling CBD, discovering magic and hidden laneways at every turn. And then we found it. Degraves Street and the Holy Gail that is Cafe Andiamo. Degraves Street like many Melbourne laneways has an uncanny resemblance to Diagon Alley. Harry Potter fan or otherwise, you will love it. The cafes and the hustle and bustle is fabulous. The aroma of delicious coffee is all consuming. So what led us here? Strawberry Crepes my friends. Strawberry Crepes. All gluten free and all as perfect as your imagination is allowing you right about now. We frequented this establishment almost every day of our sojourn. The kids ~ Coeliac and non-Coeliac alike, were lapping this culinary excellence right up and so was I. The silence of breakfast satisfaction to the nth degree was truly golden. I relished these morning moments while I slurped my superb coffee. And oh it WAS superb. These Melbourne baristas have nailed the coffee thang. </div>
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The rest of our stay consisted of ambling through the Queen Victoria Markets, people watching in Federation Square with a cheeky wine to accompany a late lunch at <a href="http://www.fedsquare.com/eatdrink/transport-public-bar/">Transport Bar Federation Square</a>, a tram ride to St Kilda for a look-see, some serious retail therapy in the CBD ~ a personal favourite The Emporium (the place is seriously A-M-A-Z-I-N-G), a trip to The Melbourne Zoo and frequent visits to Southbank of an evening to discover all the gluten free delights on offer - and there were many. We experienced amazing buskers, artwork and friendly faces and help wherever we went. The weather was also pretty fabulous. I know right??</div>
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Gluten free is abundant in Melbourne. Not only that but there is a great understanding of gluten free, safe food prep/cross contamination issues in general. These folk are really switched on where gluten free is concerned. Hallelujah!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lto37FkJseBDZIyxhuzTjHy4k638o_bNVMaiIC1jfP2JDJbdqfgPUVOjEl5k68j3ogkMHuNz2-kbR2pnVvuaDepH7GPh7MeCsN9V1YKM9klADk4kx7lBo-pXUkQmZ7EQw12_zqjfol7Y/s1600/IMG_7630.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lto37FkJseBDZIyxhuzTjHy4k638o_bNVMaiIC1jfP2JDJbdqfgPUVOjEl5k68j3ogkMHuNz2-kbR2pnVvuaDepH7GPh7MeCsN9V1YKM9klADk4kx7lBo-pXUkQmZ7EQw12_zqjfol7Y/s1600/IMG_7630.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SpudBAR Fan</td></tr>
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<a href="http://www.spudbar.com.au/Menu.html">SpudBAR</a> was a fav with my daughter. With a 100% gluten free menu how could you go wrong? Seriously yum. We also enjoyed the likes of THRIVE in The Emporium and old favourites like <a href="http://www.grilld.com.au/locations/">Grill'd</a> (various Melb locations). Evenings saw us savour the delights of <a href="http://www.bluetrain.com.au/about">Bluetrain</a> (Southgate Complex, Southbank) with various gluten free options and a very good understanding of GF prep and cross contamination issues, <a href="http://www.worldrestaurantbar.com.au/#!eat-and-drink/c161y">World Restaurant and Bar</a> with various GF options and a separate fryer for chips :) We also enjoyed a delicious GF risotto and wonderful service at the fabulous <a href="http://www.tuttobene.com.au/menus/glutenfreemenu9514.pdf">Tutto Bene</a> - Southgate Complex (mid level), Southbank. Fantastico. <br />
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<tr><td class="tr-caption" style="text-align: center;">Hopetoun Tea Rooms </td></tr>
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If you're in Melbourne, have a sweet tooth, are looking for a bit of extravagance and have the time ~ be sure to check out the delectable <a href="http://www.hopetountearooms.com.au/">Hopetoun Tea Rooms</a> (Block Arcade - CBD). This place is the Aladdin's cave of cakes. I'm not kidding. Decadent and delightful and lots of gluten free options. Perfect for afternoon teas with mothers and daughters, grandmothers and granddaughters or just with that someone special. </div>
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Please understand this is a personal record and reflection of our wonderful experiences dining out in what is a fabulous destination for the gluten free traveller. Please be vigilant about reading labels and assessing risks and make your own judgement about where you choose to eat - taking into account any possible cross contamination issues. Menus change, Management changes. Things always change. That's life. Do your research, ask questions & make informed choices. Be on top of your game. Look after your health. If in doubt, leave it out. This is a priority as a person living with Coeliac Disease and will make for an extremely pleasant holiday.</div>
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Special thanks go to some especially lovely people & information sourced from -<br />
The Australian Coeliac (September 2014 Issue), <a href="http://thecoeliacplate.com/melbourne-gluten-free-plenty-options/">The Coeliac Plate</a> (a fabulous website and reference point), <a href="http://victas.coeliac.org.au/">Coeliac Victoria and Tasmania</a> who went above and beyond to provide some invaluable information via email before we left and then delivered an information pack to our hotel,<br />
<a href="http://glutenshmooten.com.au/">Gluten Shmooten</a> (an informative gluten free eating-in-Melbourne guide including fish & chips!) and finally Jas from the perfectly gorgeous <a href="http://www.glutenfreescallywag.com/">The Gluten Free Scallywag</a> - a wonderful blog that is worthy of some serious pouring over, who sent me a lovely email with the gluten free heads up for Melbs. <br />
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THANK-YOU!</div>
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I would also like to make special mention of the very sweet shopkeeper at a certain IGA 24 hour store on Queen street in the CBD who chased me up the street shouting "Miss! Miss!" just so that he could give my 2 littlies a Chupa Chup (GF of course) 'on the house' after frequenting his establishment on a few occasions. WOW I love your people Melbourne.</div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love your funky vibe. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love your bustle.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love your FOOD.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love your TOWN.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Until we meet again...</span></div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6364219770665763139%23editor%2Ftarget%3Dpost%3BpostID%3D7910597960259505871%3BonPublishedMenu%3Dtemplate%3BonClosedMenu%3Dtemplate%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-BpeQDp2KOaU%252FVD-LPgn9uHI%252FAAAAAAAABE0%252FgQ8v2i3FaGA%252Fs1600%252FIMG_7575.JPG%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 26px; opacity: 0.85; position: absolute; top: 36px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6364219770665763139%23editor%2Ftarget%3Dpost%3BpostID%3D7910597960259505871%3BonPublishedMenu%3Dtemplate%3BonClosedMenu%3Dtemplate%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-BpeQDp2KOaU%252FVD-LPgn9uHI%252FAAAAAAAABE0%252FgQ8v2i3FaGA%252Fs1600%252FIMG_7575.JPG%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 26px; opacity: 0.85; position: absolute; top: 36px; width: 40px; z-index: 8675309;"></a>Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-16210206330541755242014-09-24T15:41:00.000+08:002014-09-24T15:41:43.719+08:00New - Barilla Gluten Free Pasta<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">When <a href="http://www.barilla.net.au/">Barilla</a> approached me recently and asked if I would be interested in sampling their new gluten free pasta, naturally I was delighted.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="color: #333333; line-height: 18px;">Barilla, already the world's largest pasta producer, has recently launched a gluten free pasta range that I was more than happy to </span><span style="color: #333333;"><span style="line-height: 18px;">road test.</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18px;">Tonight I made my family a Chicken, Chorizo and Olive pasta dish using the gluten free Penne and incorporating the Barilla Basilico pasta sauce.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18px;">Out of interest, did you know that the entire Barilla pasta sauce range is gluten free? Fantastico.<br /> </span></span><br /><span style="color: #333333;"><span style="line-height: 18px;">Let me start by saying that there are only 2 Coeliacs in my house, myself being one of them. The other - my 7 year old daughter hasn't quite developed the discerning palate as that of her older brother and dad - the two biggest and heartiest eaters in the house. So whilst there are endless variations of delicious pasta dishes, this particular dish was aimed at the big boys. </span></span></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">T</span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">ough crowd. I had my work cut out for me. Let's do this.</span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;"><u>Ingredients</u></span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;"><br /></span></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">340g Barilla Gluten Free Penne</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 Tbs Extra Virgin Olive Oil</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 garlic glove finely chopped</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 long red chilli de-seeded and finely chopped</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 red onion finely sliced</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">2 medium chicken breast finely sliced</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 GF Chorizo sausage finely sliced</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">400g jar of </span>Barilla<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"> </span>Basilico<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"> sauce (Tomato Sauce with Basil) </span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">A generous handful of gluten free Kalamata olives</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Finely chopped Continental Parsley to serve</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Plenty of good quality shaved Parmesan to serve</span></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;"><u>Method</u></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18px;"><br /></span></span><span style="color: #333333;"><span style="line-height: 18px;">To 3 litres of boiling salted water I added the Penne and cooked for 10 minutes as recommended on the pack. </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18px;">Whilst the pasta is cooking, in a heavy based fry pan over a medium heat, add olive oil, garlic and an equal amount of de-seeded & finely chopped chilli. Sauté for about a minute before adding onions. Once onion becomes limp and slightly translucent, remove from pan. </span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 18px;">Add </span></span></span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">thinly sliced chicken breast & sliced chorizo and sauté until chicken is just cooked through and desired colour is achieved. Turn heat down to low, return onions to the pan and add Basiico sauce. Drain pasta straight from the pot (I use a small sieve) - don't rinse and add immediately to sauce. Make sure pasta is coated well.</span></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Add a generous amount of Kalamata olives. Dish up a generous serving, dress with Continental Parsley and Parmesan and enjoy.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGtC1Zwoo9ZFJNrt7WoH3KVbuPv8Hz7pXsGE8uLCNsipT2R8HAq6nukI_ZyfbUh65vqOTi_bfFKNdImgIIcx0q5HwQRMcQ0kn5ysyttf4eQPC9aZnh0GwTEzT0cBYShfEBfIu1QWDq_CH/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGtC1Zwoo9ZFJNrt7WoH3KVbuPv8Hz7pXsGE8uLCNsipT2R8HAq6nukI_ZyfbUh65vqOTi_bfFKNdImgIIcx0q5HwQRMcQ0kn5ysyttf4eQPC9aZnh0GwTEzT0cBYShfEBfIu1QWDq_CH/s1600/photo.JPG" height="240" width="320" /></a></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Barilla pasta is made in Italy in a dedicated gluten free factory and is a unique formulation of naturally gluten free flours (corn and rice) rather than refined starches.</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">The pasta is available in Spaghetti, Penne or Elbows and will be available nationally in Woolworth's stores from October and currently in independent grocers (RRP $3.69).</span></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">and the verdict..</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;"><br /></span></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Well.. from my point of view as the 'cook' AND the 'coeliac' the pasta cooks and tastes like regular pasta. There was no strange aftertaste, no gritty or slimy end product and an </span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">al dente result was easily achievable.</span></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">and the big boys.. </span></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Let's just say there was <i>almost </i>no need to clean plates as they were almost scraped clean. My husband stated, and I quote.. "That tasted just like normal pasta!" </span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">I'd say that's a WIN right there. Nice one Barilla. </span></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">and if you were wondering what the small people in the house ate.. they most certainly did not miss out. I whipped them up an extra special Broccoli Mac and Cheese Gratin using the Barilla Elbows. Perfect for little tums and taste buds. A post for another day.. </span></span><br />
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<a href="https://www.blogger.com/blogger.g?blogID=6364219770665763139" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYSNrtlEd12vNm1NMfrUJPJQqIm3yMRIyZVinjUxnYYCyP_TvVirIO4_SxZcVh8dI_ZaBM_bJi-s6_l7xNjOk8Jku9YFrjiq0eN3LxC2Fi4WlWQqnuWHYp5VScXCgyPk9BP63MksVytYr/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYSNrtlEd12vNm1NMfrUJPJQqIm3yMRIyZVinjUxnYYCyP_TvVirIO4_SxZcVh8dI_ZaBM_bJi-s6_l7xNjOk8Jku9YFrjiq0eN3LxC2Fi4WlWQqnuWHYp5VScXCgyPk9BP63MksVytYr/s1600/photo.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Barilla sent me the above products to sample</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>All opinions expressed are my own. I was not paid for this post.</b></span></div>
<imgsrc http:="" png="" signatures.mylivesignature.com="" style="background: transparent; border: 0 !important;"></imgsrc>Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-31070760764701749092014-08-28T13:04:00.001+08:002014-08-28T13:04:13.892+08:00Weet-Bix Slice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUMplLKS6VVwHkkwC8FMEGx-oaBdANPLJNOUBELq00vD82ydV6X7eWzBZUr-BYfOYDUlY_hYmW_EjbsaxQG0_w4WluAIFWCfGQiVTushZf9sn4FUtNxaDKBD808YEeCod_vRF5_UtMz2j/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUMplLKS6VVwHkkwC8FMEGx-oaBdANPLJNOUBELq00vD82ydV6X7eWzBZUr-BYfOYDUlY_hYmW_EjbsaxQG0_w4WluAIFWCfGQiVTushZf9sn4FUtNxaDKBD808YEeCod_vRF5_UtMz2j/s1600/photo.JPG" height="240" width="320" /></a></div>
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Good Grief. I'm embarrassed to admit that I have never made Weet-Bix Slice before GLUTEN FREE Weet-Bix came along. I know right? Hilarious. </div>
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Well here it is in all it's glory. It really is fabulous and SUPER EASY.</div>
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Original recipe from KAI TIME (a NZ TV show with a huge following). I have adapted here to make gluten free :)<br />
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<b>Ingredients</b><br />
180g butter<br />
1 teaspoon vanilla essence<br />
1 Cup desiccated coconut<br />
3 Gluten Free Weet-Bix, crushed<br />
1 Cup gluten free plain flour<br />
1 teaspoon gluten free baking powder<br />
3/4 Cup sugar<br />
1/4 Cup gluten free cocoa<br />
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<b>Topping</b><br />
200g Gluten Free Chocolate<br />
1/3 Cup cream<br />
Desiccated coconut to sprinkle on top<br />
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<b>Method</b><br />
Preheat oven to 180 C. Melt butter and add vanilla<br />
Combine dry ingredients together in a food processor, pour in butter and blitz until well combined.<br />
Press mixture into a lined slice pan and bake at 180 C for 15-20 minutes until firm<br />
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Allow to cool<br />
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Melt chocolate and cream together and pour over cooled base<br />
Refrigerate until set<br />
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Use a hot dry knife to cut into squares.<br />
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I think the slice is best served at room temperature after the chocolate topping has initially set but totally your call. ENJOY!<br />
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-53310546437222788332014-08-28T12:26:00.002+08:002014-08-28T12:26:59.822+08:00Rocky Road<br /><imgsrc http:="" png="" signatures.mylivesignature.com="" style="background: transparent; border: 0 !important;"></imgsrc>
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Got a hankering for some Rocky Road?</div>
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You're in luck! Here's a simple recipe that's bound to please</div>
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<b>Ingredients</b></div>
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375g pack Nestle Melts (Dark or Milk Chocolate) </div>
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170-200g Gluten Free Raspberry Lollies</div>
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200g Gluten Free Marshmallows</div>
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1/2 cup unsalted peanuts (* make sure to check ingredients list for hidden gluten)</div>
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1/2 cup desiccated coconut</div>
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<b>**OMIT nuts if you prefer a nut-free Rocky Road or to make SCHOOL FRIENDLY </b></div>
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<b>Method</b></div>
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Chop raspberry lollies in half. If using regular sized marshmallows, cut into quarters (this can be a sticky process and will test your patience).<br />
If you are fortunate enough to stumble across Gluten Free mini marshmallows - WELL DONE </div>
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Melt chocolate</div>
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- i<u>n microwave</u> (50% power) for 1 minute. Stir. Continue with 10 second bursts until all the chocolate has melted. Watch your power - don't overheat!</div>
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- <u>stove top</u> ~ half-fill saucepan with water and bring to a simmer. Place chocolate melts in a glass bowl that fits snuggly on the top of saucepan making sure the bowl doesn't touch the water! </div>
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Use a metal spoon to stir until chocolate has melted.</div>
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Combine coconut, peanuts, lollies and marshmallows in a heatproof bowl. Add melted chocolate and mix well. Pour into slice tray lined with baking paper and refrigerate until set (allow about 2 hours).</div>
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Allow a short spell out of the fridge before cutting with a hot dry knife.</div>
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Variations can include<span style="font-family: Times, Times New Roman, serif;"> <span style="background-color: white; color: #333333; line-height: 20px;">glac</span><span style="background-color: white; color: #333333; line-height: 20px;"><span class="currency_converter_text">é </span></span><span style="background-color: white; color: #333333; line-height: 20px;">cherries, </span></span>gluten free biscuits, macadamias - your only limit is your imagination.. </div>
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-10653357500246794792014-07-29T16:37:00.000+08:002014-07-29T16:37:21.174+08:00Chicken & Leek Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1R4rX1eTQ9ILPARELmfZW9zjSkVWKSpakMWUjhMZ2_RPb4RqySUS9Fdlf58rypvSMEQJEzYoBllzIS5F7qETC2hFZPEY4gn0vFpp-1NwXgR6tbeRBOMDGrDJcsBqhRjWwhrF9TopJNbK/s1600/Piece+Pie+.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1R4rX1eTQ9ILPARELmfZW9zjSkVWKSpakMWUjhMZ2_RPb4RqySUS9Fdlf58rypvSMEQJEzYoBllzIS5F7qETC2hFZPEY4gn0vFpp-1NwXgR6tbeRBOMDGrDJcsBqhRjWwhrF9TopJNbK/s1600/Piece+Pie+.JPG" height="204" width="320" /></a></div>
Winter warmers. This one's right up there. I've been playing with the terrific <a href="http://www.momentumfoods.com.au/products/item/85-puff-pastry-sheets.html">Simply Wize Gluten Free Puff Pastry</a> sheets A LOT of late. They make THE BEST sausage rolls - see my Facebook page - and countless other pastry delights. My next conquest.. Chicken & Leek Pie. I used to make it years ago when I was part of the gluten crowd *sniff* and I remember vaguely that it had wholegrain mustard in it and it was the bomb. <div>
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I couldn't find my old recipe so I drew inspiration from a recipe I found online from The Australian Women's Weekly (for the filling) which you can find <a href="http://www.aww.com.au/food/recipes/2009/11/chicken-and-leek-pie/">HERE</a> and adapted to make gluten free. So without banging on too much - I share with you this pie of mine. It is by no means a masterpiece but it tasted bloody fantastic and there was none left after one sitting.. I guess they liked it.<br /><br />I made my own shortcrust for the pie base and sealed it with a Simply Wize puff pastry top.<br />The base was a bit crumbly so I will have to work on it but the big boys in my house said it was terrific so I don't know.. you be the judge. It tasted fab and was buttery so glass half full right? It's all about how you look at things I guess. I'm my worst critic but I figure there's ALWAYS room for improvement. Otherwise everything would just be a tad boring yes? <br /><br /><b><u>PASTRY BASE</u></b><div>
225g plain gluten free flour (I used White Wings)<br />1 tsp xanthan gum<br />110g cold butter cut into cubes (I used unsalted but on reflection I think this base needs SALTED)<br />1 egg lightly beaten<br />1 Tbs chilled water<br /><br />Blitz the dry ingredients together in a food processor.<br />Add your cold butter a little at a time until a crumb-like consistency is achieved<br />Add the egg and a little chilled water - you don't have to use the whole tablespoon - just go slowly until the right dough consistency is achieved.<br />Shape into a ball, flatten into a disc & wrap in Glad (plastic wrap).<br />Chill for an hour in the fridge.<br /><br />After an hour, preheat oven to 180<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.200000762939453px;">°</span> C. Remove dough from the fridge and roll out between 2 pieces of Glad or baking paper being careful not to roll too thin as it is not as robust as it's gluten filled counterpart. Use the Glad or paper to assist you in lifting the pastry into your pie dish. Trim edges but try to trim slightly above the edge of dish. You don't have to be too precious. If your pastry tears or is too thin in parts, use the off-cuts to patch your base ~ gently pressing the pastry until you are happy with your shell. Line with baking paper and fill with pie weights, rice or baking beans and bake for 10 minutes. Reduce temp to 160<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.200000762939453px;">°</span> C and bake for another 10 minutes. Remove paper, brush pastry shell with beaten egg and return to the oven for a final 5 minutes. Set aside.</div>
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<u style="font-weight: bold;">THE FILLING</u></div>
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500mls chicken stock (I use Massel)<br />600g chicken breast<br />1 Tablespoon olive oil<br />40g butter<br />1 leek sliced (I used a V slicer - Quick! and can slice super thin)<br />2 Tablespoons gluten free plain flour or you could use GF Cornflour<br />2 teaspoons mixed or Italian dried herbs<br />175mls milk<br />200mls cream (I use Devondale Long Life thickened cream - 200mL packs are perfect and great to keep in the cupboard!)<br />2 teaspoons wholegrain mustard<br />1 egg yolk lightly beaten (to brush pastry top) </div>
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Bring stock to boil in a medium saucepan, add chicken breast and return to boil. Reduce heat, simmer covered for 10 minutes. Remove from heat and let stand in stock for a further 10 minutes.</div>
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Remove chicken and roughly chop. Keep 1/3 cup of stock that chicken has cooked in.<br /><br />Heat oil and butter in a large heavy based frying pan, add leek and cook until it softens. Add GF flour and dried herbs and stir over heat for 1 minute. Add the reserved 1/3 cup of stock, milk and cream. Continue stirring until mix thickens. Add chicken and wholegrain mustard. Remove from heat and allow to cool.<br /><br /></div>
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Once cooled, add chicken mixture to your prepared pastry shell and top with Simply Wize GF puff pastry sheets. I used 2 sheets ~ overlapping and cutting sections to patch around the pie dish as necessary. Brush liberally with beaten egg. Cut a couple of slits in the top of the pie and bake at 200<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.200000762939453px;">°</span> C for approx 20 minutes or until lovely & golden brown . </div>
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-39301129666279489782014-06-30T17:49:00.002+08:002014-06-30T21:07:34.945+08:00A Little Liebster Love<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">On the weekend I had a lovely surprise. The endearing CJ from </span><a href="http://30daysofsmiles.blogspot.com.au/" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">30 Days of Smiles</a><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"> tweeted out to the universe that my little blog had been placed on a list of AMAZING bloggers. Yes you read correctly. Her words not mine. Her list not mine. Naturally I am totally willing to go along with it. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Apparently my blog is worthy of a read.</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"> </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">It appears the stuff I write and cook and share is not just for my own amusement after all. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">People actually read this stuff. Who knew?</span><br />
<br style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">So here's a big thank-you to CJ </span><span style="background-color: white; color: #333333; line-height: 20.790000915527344px;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Thank-you CJ <a href="http://www.freesmileys.org/smileys.php" title="Smiley"><img alt="Smiley" border="0" src="http://www.freesmileys.org/smileys/smiley-laughing021.gif" /></a> </span></span><br />
<span style="background-color: white; color: #333333; line-height: 20.790000915527344px;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"><br /></span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px;">The Liebster Award is a great way of recognising bloggers with a growing audience and this is what it requires me to do:</span></span></span><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Link back and recognize the blogger who nominated them</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Answer ten questions given to me by the nominator</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Nominate ten other bloggers for the award</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Create ten questions for nominees to answer</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Notify my nominees</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Get an award button and display it proudly</li>
</ul>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">I was asked the following questions by CJ and so here's your chance to find out a little bit more about me. Ooooooh ahhhhhhhhhh bet you can't wait to read..</span><imgsrc http:="" png="" signatures.mylivesignature.com="" style="background: transparent; border: 0 !important;"></imgsrc></div>
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<ul><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
<li>If you could get on a plane today and go anywhere in the world where would you go and why?</li>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">The Bermuda Triangle. Ideally it would be a return trip.</span><br />
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<li><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Cookies or Cake?</span></li>
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<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">
</span></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Please. For me this a torturous question. I liken it to being asked to choose between my children. Ugh.</span><br />
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<li style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Favourite childhood memory</li>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Seriously loved my childhood. Kissing a boy I had a huge crush on when I was 13.. is right up there.</span><br />
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<li style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">If you could change your name what would you change it to?</li>
</ul>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Princess Consuela Bananahammock. Wait..What!! It's been taken.. Dammit!</span><br />
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<li><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Do you have a life motto? If so what is it?</span></li>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Not really but I am fond of the following..</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">C'est la vie</span><br />
<ul><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">
<li><span style="background-color: white;">What skill would you like to learn?</span></li>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">I've always imagined myself playing the guitar. Me and everyone else right? I sadly lack the discipline to conquer such a beast. And so..I do not foresee this musical mastery manifesting itself anytime soon. Australian Idol will have to wait.</span></span><br />
<ul><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">
<li><span style="background-color: white;">IPhone or Android?</span></li>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">IPhone. ICook. IEat. IBlog.</span></div>
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<li><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Who would you love to meet? Alive or dead?</span></li>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Bruce Springsteen (I know..so predictable) preferably alive </span></div>
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<li>Deserted Island you can take 2 people and 4 objects what would you take?</li>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Jim Carrey (for there must always be humour - even on a deserted island).</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Morgan Freeman (for there must always be someone you won't get tired of listening to - especially on a deserted island).</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Coffee Machine. </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">A Power Point.</span><br />
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">IPhone</span></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">.<br />Telecommunications Tower. </span></div>
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<li>You've just won $500,000 dollars what do you buy first?</li>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">An around the world ticket travelling first class including guaranteed 100% gluten free deliciousness at every stop.</span><br />
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;"><br /></span></span><b style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></b><br />
<b style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Ten Talented Bloggers</b><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Here are ten awesome bloggers I'm nominating for a Liebster Award:</span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br />Carla from <a href="http://myyellowheart.com/">My Yellow Heart</a><br />Renee from <a href="http://mummywifeme.com/">Mummy, Wife, Me</a><br />Tash from <a href="http://www.littlebitofthyme.com/">Little Bit of Thyme</a><br />Melissa from <a href="http://honeybeebooksblog.blogspot.com.au/">Honey Bee Books</a><br />Emily from <a href="http://emhawker.blogspot.com.au/">You learn something new every day</a><br />Jodie from <a href="http://freshhomecook.com/">Fresh Home Cook</a><br />Emma from <a href="http://fivedegreesofchaos.com/">Five Degrees of Chaos</a><br />Alicia from <a href="http://onemotherhen.blogspot.com.au/">One Mother Hen</a><br />Kylie from <a href="http://www.kyliepurtell.com/">Kylie Purtell - A Study in Contradictions</a><br />"Robo" from <a href="http://robomum.wordpress.com/">RoboMum</a></span><br />
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">and so.. in turn, here are my 10 questions for the listed bloggers (but only if you wish to play along.. go on)</span><br />
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<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Coffee with Oprah Winfrey or Ellen DeGeneres?</span></li>
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<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Most embarrassing moment?</span></li>
</ul>
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<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Your epitaph..</span></li>
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<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">White or Red or are you a spirits kinda gal? (and I'm not talking ghosts)</span></li>
<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">Share something that always makes you laugh?</span></span></li>
<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Chocolate or lollies and name your fav?</span></li>
<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Opportunity to sit next to anyone in the world (famous or otherwise) on a plane and why him/her/it?</span></li>
<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Best movie eva! Go!</span></li>
</ul>
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<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Forced to do Karaoke - song choice?</span></li>
<li><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Last meal. Go!</span></li>
</ul>
<br style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" />
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Thanks for playing xx</span><br />
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-13361299324119056122014-06-19T22:16:00.002+08:002014-06-19T22:54:26.404+08:00Pumpkin Scones<div class="separator" style="clear: both; text-align: center;">
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><br />We had roast the other night and had some leftover roast pumpkin pieces. Too good to throw away I thought but not enough to make anything substantial. Then I had a brainwave.. Pumpkin Scones.<br /><br />So here's a bit of experimentation that paid off. Rustic and delicious.</imgsrc><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3L1V1S8RqmR4HyJxoqAjByuyCndJh1TfsqEUrj7oiVoRL89yn6-eDW8eZ01MTs8UK4yJ8RnlZ_zFJy_wv-Y_42RVUHY_EJp5BNs1pkHeb-WoUSQDldOc3y4yWWGDV-YqFc4o2mz6R3y9/s1600/Pumpkin+Scone.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3L1V1S8RqmR4HyJxoqAjByuyCndJh1TfsqEUrj7oiVoRL89yn6-eDW8eZ01MTs8UK4yJ8RnlZ_zFJy_wv-Y_42RVUHY_EJp5BNs1pkHeb-WoUSQDldOc3y4yWWGDV-YqFc4o2mz6R3y9/s1600/Pumpkin+Scone.JPG" /></a></div>
Can't get your kids to eat pumpkin? I guarantee they'll eat these :) <br />
<span id="goog_1229947174"></span><br />
55 g butter<br />
1/2 cup honey<br />
1/2 - 3/4 cup mashed pumpkin<br />
2 eggs<br />
1/2 cup coconut milk<br />
1/2 teaspoon xanthan gum<br />
3 cups GF self-raising flour<br />
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Pre-heat oven to 200° C <br />
Line a cookie tray with baking paper<br />
Beat softened butter until creamy then add honey, pumpkin and eggs and continue mixing on a low speed.<br />
Add coconut milk and xanthan gum then gradually add the flour. The mixture will become less sticky, start to form a dough and come away from the side of the bowl.<br />
Transfer dough from the mixing bowl to a floured surface and using a flattened hand, form a disk to a thickness of about 2 - 2.5cm. I used a cutter with a diameter of approximately 6cm but a slender glass will work just as well. Flour the cutter or glass to prevent sticking and assist with ease of transfer to baking sheet<br />
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Bake for 12 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdLCqkKyfm1mEUoJFiLMYkNphnsbn6xjayTUinUaK1kmxVgp-mGfZfx049YcETa6w9qtOSxPtS4ez0hqZ674VHxwEBLU8OpNyXI_N5KcmhABQ4FTiXbt0KFXqHuM7mM8z_3p-PHnRIBB5/s1600/Scones2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdLCqkKyfm1mEUoJFiLMYkNphnsbn6xjayTUinUaK1kmxVgp-mGfZfx049YcETa6w9qtOSxPtS4ez0hqZ674VHxwEBLU8OpNyXI_N5KcmhABQ4FTiXbt0KFXqHuM7mM8z_3p-PHnRIBB5/s1600/Scones2.JPG" height="320" width="240" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uVXpueDu4RhOiFYMf6Ua039mzkz-MqE6CXk47Vy7vIF7uKZRG2B5Q0wVEIlOWoXV4LA-ibm3M-GYRp4R0NTQFtInLP3wmfJwgSxxWNCcL8bJYyXSyaYyPkOF43cjwKAgdDHcUcaAW4pO/s1600/Scones1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uVXpueDu4RhOiFYMf6Ua039mzkz-MqE6CXk47Vy7vIF7uKZRG2B5Q0wVEIlOWoXV4LA-ibm3M-GYRp4R0NTQFtInLP3wmfJwgSxxWNCcL8bJYyXSyaYyPkOF43cjwKAgdDHcUcaAW4pO/s1600/Scones1.JPG" height="150" width="200" /></a><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><br /></imgsrc>Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-37730708470984653622014-06-18T13:58:00.000+08:002014-06-30T09:18:13.446+08:00No Flour Chocolate BROWNIES<div class="separator" style="clear: both; text-align: center;">
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><br />Quite often I find that pre-packaged/commercial food, although marked GLUTEN FREE, contains a lot of things we generally try to steer clear of - high sugar, additives, preservatives, salt - especially for children. It's no secret that I have a sweet tooth so I am the first to put up my hand and admit to being a little heavy-handed with the sugar in my baking but I wanted to see if there were great tasting alternatives out there, especially for my kids. So I set about finding something yum that focused on the natural but still tasted amazing.. Lets face it, if it doesn't taste amazing, no-one is going to eat it so what's the point.<br /><br />Well I think I'm off to a flying start here.. see what you think! </imgsrc><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_h6K8O5QzuOdtvgvmAJBe4gyF6gFgttKHvPh9KjmBE1zavAUjXofyGDo_cHClQ4JBK-jNFWkS1rSALct7j6qE2YTZyXls8zVTLTjrpZxS7fgh0g0Rz5Jktu8ANy36BspS3ArycO57Y-u/s1600/Brownie+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_h6K8O5QzuOdtvgvmAJBe4gyF6gFgttKHvPh9KjmBE1zavAUjXofyGDo_cHClQ4JBK-jNFWkS1rSALct7j6qE2YTZyXls8zVTLTjrpZxS7fgh0g0Rz5Jktu8ANy36BspS3ArycO57Y-u/s1600/Brownie+4.JPG" height="135" width="200" /></a></div>
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The recipe below is an adaptation of one found here -> <a href="http://www.squidoo.com/healthy-chocolate-brownie-recipes">Healthy Chocolate Brownies</a> which in turn, is an adaptation of one found in the book <em>The Healthiest Meals On Earth</em> by Jonny Bowden<br />
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These brownies are high in fibre and contain no refined sugar <span id="goog_283019371"></span><span id="goog_283019372"></span><br />
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12 Medjool Dates soaked in <span style="color: red;">1 Cup</span> of hot water for 10 minutes (pits removed)<br /><span style="color: red;">*this is an amendment to the original measurement of 1 & 1/2 cups as I feel less water makes a better end product. Still pouring off 1/4 cup of the liquid later.</span><br />
1 can (400g) of chickpeas rinsed well and drained<br />
4 eggs<br />
1/2 cup GF cocoa powder<br />
1/4 cup coconut oil (melted)<br />
50g of GF dark chocolate (optional) ~ I used what I had available (40g) and still worked well<br />
1/2 cup honey<br />
1/2 teaspoon GF baking powder<br />
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Pre-heat oven to 180° Celsius<br />
I used a 9x9x2in square Wilton brownie tin and lined with baking paper<br />
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Soak the dates in the hot water for 10 minutes. After this time, pour off 1/4 cup of the liquid and process the dates and remaining water in a food processor.<br />
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Combine the date mixture, cocoa powder, coconut oil, chocolate and honey in a separate bowl.<br />
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Process the chickpeas and eggs together in the processor until a smooth consistency is achieved<br />
(this will collect any remnants of the date mixture as well) and then stir into chocolate mixture. <br />
Add baking powder and stir to mix in well.<br />
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Pour into lined baking tin and cook for 45 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2Q6gGdx1eh4RI-GC3lL7dmNcIl7HWhWH-3YXaNhSMjHd8actyIpFIFXFtVko8ZL_SKDVe01sCy0jLJGsCRt5nBD2uuRKH_kmxstrqq3sPCw_c9UNoQipiwIyWsKG33U_mhhZtJ54dvcs/s1600/Brownie+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2Q6gGdx1eh4RI-GC3lL7dmNcIl7HWhWH-3YXaNhSMjHd8actyIpFIFXFtVko8ZL_SKDVe01sCy0jLJGsCRt5nBD2uuRKH_kmxstrqq3sPCw_c9UNoQipiwIyWsKG33U_mhhZtJ54dvcs/s1600/Brownie+1.JPG" height="150" width="200" /></a></div>
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Cool for 10 minutes before cutting<br />
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You could always add nuts if you wanted to but these are a great addition to lunchboxes 'as they are' (school friendly). I love this recipe and will definitely be making it again and again. All of the ingredients can be sourced easily from your regular supermarket - you may find that you already have about 90% of the ingredients in your pantry anyway.<br />
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You may also choose to try different sweeteners - eg; Rice Malt Syrup, Agave Nectar, Stevia<br />
I have used honey here as I find this preferable to an artificial sweetener - but that's not to say I would never use one. <br />
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<br />Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-59795908813813287422014-05-23T11:53:00.001+08:002014-05-23T11:55:31.223+08:00Pumpkin Soup<div>
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I love winter. Aside from the nasty bugs that float about of course. I love the rain. I love snuggling up inside a warm house with a cup of coffee & a mag. <br />
I love donning the flannies & watching a flick. I love pulling the covers right up to your chin. I love filling the house with delicious smells from the kitchen.<br />
I love COMFORT FOOD.<br />
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Winter is soup season.<br />
Perhaps the grandmother of all is PUMPKIN soup. <br />
I had a hankering for a big bowl of orange so I set out to deliver the goods to my peeps. You may feel the need to share the love in your house.. ENJOY!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrMaDQNg2GMVVp8wrC4j5dD0bbEJNWizS3Ytru6BCyBvTGXjbTFdz1t01l_TQQgAM7UhteKtHAT1NgM_nMIvkTRws3Yp55EEBzPQtLAsOust33ui4mL7TQiduYCAFSbdJSy4y4EBVetOd/s1600/pmpk+soup.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrMaDQNg2GMVVp8wrC4j5dD0bbEJNWizS3Ytru6BCyBvTGXjbTFdz1t01l_TQQgAM7UhteKtHAT1NgM_nMIvkTRws3Yp55EEBzPQtLAsOust33ui4mL7TQiduYCAFSbdJSy4y4EBVetOd/s1600/pmpk+soup.JPG" height="320" width="240" /></a><br />
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1.5 kg Pumpkin cut into chunks - I like to use JAP (try and cut roughly the same size so that they roast evenly)<br />
1 large onion chopped fine<br />
1 litre of GF chicken stock - I use <a href="http://www.massel.com.au/">Massel</a><br />
1/2 tsp nutmeg<br />
1 tsp ground cumin<br />
4 garlic cloves - I like the convenience of <a href="http://www.gourmetgarden.com/product/100/garlic-chunky-stir-paste">Gourmet Garden</a> Chunky Garlic Stir-In Paste<br />
1 Tbsp olive oil<br />
Salt & Pepper to taste<br />
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Pre-heat oven to 190<span style="background-color: white; color: #404040; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 15.600000381469727px;">°C</span> <br />
Place pumpkin pieces on an oven tray, drizzle with half the olive oil and bake for 30 minutes ensuring pumpkin is cooked through but doesn't burn.</div>
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Heat remaining oil in a large heavy based saucepan and gently fry the onion until translucent. <br />
Add the Nutmeg, Cumin and Garlic.<br />
Add pumpkin and stock and bring to the boil.<br />
Reduce heat and simmer until stock has reduced.<br />
Season with salt and freshly cracked black pepper. <br />
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Using a stick blender, carefully blitz until desired consistency is achieved. Make sure your stick blender is completely submerged in hot soup so as to avoid splashes. </div>
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Serve with a dollop of sour cream, a sprinkling of chopped chives and perhaps some GF garlic bread. I found a great product recently in the supermarket from <a href="http://www.jaseskitchen.com.au/">Jase's Kitchen</a> which is yum and a perfect accompaniment here.<br />
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So there you have it. The perfect comfort food.<br />
It's another wintery day here in Perth today. Guess what's for lunch? Gotta love leftovers! <br />
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-1637835027972062942014-05-09T08:01:00.002+08:002014-05-09T08:01:38.226+08:00International Blog Swap Day 2014<div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Good Morning</b></span><div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br />Today I would like to introduce you to Mary. Mary is my partner for International Blog Swap Day 2014 and she is from Oxfordshire in England. Mary loves to get out and about discovering new places and wonderful things with her husband & gorgeous son. She has had some wonderful adventures and met some lovely people. Without giving too much away, I'll hand you over to her and she can fill you in.. </b></span><br /><br /><div style="background-color: white; color: #444444; font-family: arial, sans-serif; font-size: 13px; line-height: 18.459999084472656px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZf3BBnW4LnjUC4ZZ-kZbuLc2_O36WX6z_bgD3-gVqKw1LoRfrSguL14RYOm1bVk74AJMrT-AyAxuJrhbZnM0aSrDp7WIAM9Aek4HvK2KwuOM9DLLsxWZkZlc56NMWnAvN3UD4KLHTXTiy/s1600/New+blog+badge+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZf3BBnW4LnjUC4ZZ-kZbuLc2_O36WX6z_bgD3-gVqKw1LoRfrSguL14RYOm1bVk74AJMrT-AyAxuJrhbZnM0aSrDp7WIAM9Aek4HvK2KwuOM9DLLsxWZkZlc56NMWnAvN3UD4KLHTXTiy/s1600/New+blog+badge+(1).jpg" /></a>I'm Mary, an older Mum of a 4 year old Monkey son and I blog over at <a href="http://over40andamumtoone.com/" style="color: #0068cf; cursor: pointer; font-weight: inherit;" target="_blank">Over 40 and a Mum to One</a> about our adventures. We love nature and getting out and about, visiting family in Spain and reviewing anything from books to bug hotels for the garden. I started my blog last February and am loving every minute of it. We've been given some great opportunities and have met some wonderful people. Monkey's highlight was probably meeting <a href="http://over40andamumtoone.com/2014/02/26/monkey-met-postman-pat/" style="color: #0068cf; cursor: pointer; font-weight: inherit;" target="_blank">Postman Pat</a> earlier this year, but I think mine was getting to meet a great group of <a href="http://over40andamumtoone.com/2013/11/22/meeting-friends-for-the-first-time/" style="color: #0068cf; cursor: pointer; font-weight: inherit;" target="_blank">blogging friends</a> for the first time last year.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuI8bktfH0vJHXqidsyO2ChHE4ZFlgsBFQcQ9GL915eIssDvvbwX7JhzfGxAwLvv1_42VGcnLjtaaADvzGfwObb1hwikYqmq4u2ysKaAQopqSduLdE6Ry29Q4y5l_bQ07EBg9stgnkphJU/s1600/Snowshill+Manor+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuI8bktfH0vJHXqidsyO2ChHE4ZFlgsBFQcQ9GL915eIssDvvbwX7JhzfGxAwLvv1_42VGcnLjtaaADvzGfwObb1hwikYqmq4u2ysKaAQopqSduLdE6Ry29Q4y5l_bQ07EBg9stgnkphJU/s1600/Snowshill+Manor+1.jpg" height="320" width="320" /></a>We love exploring new places and seeing my son's reaction to different things. Living in Oxfordshire we are well placed in England, to explore a number of counties within a few hours drive. </div>
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I thought I'd share our recent trip to <a href="http://www.nationaltrust.org.uk/snowshill-manor/" style="color: #0068cf; cursor: pointer; font-weight: inherit;" target="_blank">Snowshill Manor</a> we made in April. We've recently rejoined the <a href="http://www.nationaltrust.org.uk/" style="color: #0068cf; cursor: pointer; font-weight: inherit;" target="_blank">National Trust</a>, which gives us access to some wonderful old properties and gardens across the country. Snowshill Manor is a lovely old Manor House set in the Gloucestershire countryside. The house itself is crammed full of the previous owner's eclectic collections. You can't use flash photography and most of the rooms were quite dark, so I didn't get to take many photographs inside. The grounds though were a different thing all together. Lots to keep a snappy photographer happy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1d0PyzKK0f17veJRmyJO0uDXkIxmDqUL-sEBPEjudE3cWooP_K0-kfREHQ_lLLFJMmZ56ny6IS44o3KCJ1tsqjd6jKggudOMrsfqljnAhqpV-UIxECS3qgLyIB6uriIz_ynr6ZDLDP4iV/s1600/Snowshill+Manor+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1d0PyzKK0f17veJRmyJO0uDXkIxmDqUL-sEBPEjudE3cWooP_K0-kfREHQ_lLLFJMmZ56ny6IS44o3KCJ1tsqjd6jKggudOMrsfqljnAhqpV-UIxECS3qgLyIB6uriIz_ynr6ZDLDP4iV/s1600/Snowshill+Manor+2.jpg" height="161" width="200" /></a>What I love about the National Trust these days is that they involve the children so much more than when I was a kid. I remember being dragged around countless properties as a child with my brother. Bored, bored, bored. But nowadays everything is so much more interactive. Snowshill Manor had a Paws and Poo trail for the children with a fact sheet. You can imagine how much a 4 year old Monkey enjoyed looking for poo (not real I hasten to add)!! But it kept him entertained. There was lots to discuss; we talked about which animal had which paw mark and the difference in sizes of paws and poo relative to the size of the animal. Where did the animals live? What did they eat? It was actually very educational.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz51VPNXqu8J3xc9rvXCd0gS3ag4Jy8j5UNvdwglmliLM66Wv4pIi2V4utvJ7uz0pkI3UkzkQj1HoRRN9VVKvNwOBCjfpKvFoV-S7QSpm-6XzBw5L5vSiUtXRlWG1OxNF2hS-R1wwD7G3/s1600/Snowshill+Manor+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz51VPNXqu8J3xc9rvXCd0gS3ag4Jy8j5UNvdwglmliLM66Wv4pIi2V4utvJ7uz0pkI3UkzkQj1HoRRN9VVKvNwOBCjfpKvFoV-S7QSpm-6XzBw5L5vSiUtXRlWG1OxNF2hS-R1wwD7G3/s1600/Snowshill+Manor+3.jpg" height="200" width="200" /></a>We marveled at the Dovecote and it's many residents. Although we all agree that we wouldn't fancy the job of cleaning the inside out! The gardens were brimming with flowers and Monkey and his Dad really enjoyed looking at the great wooden Soldiers Windmill. <br /><br />We spent a lovely, sunny Sunday afternoon at Snowshill Manor, if you ever plan a visit to the UK, it's well worth checking out the National Trust website as there are some stunning places to visit.</div>
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Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-11242639887016729762014-05-07T12:27:00.000+08:002014-06-18T15:32:18.037+08:00The Upside? of being Coeliac<div class="separator" style="clear: both; text-align: center;">
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So often I write about how easy it is to transform ingredients into delicious gluten free yummies and that it is not a difficult process. And indeed it's not. It requires some adjustment and some imagination and for me, it involves a lot of love. Love for my daughter who is Coeliac. Love for my daughter that was terribly sick as a young child because of Coeliac Disease. <br />
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But I'm not going to sit here and lie and tell you that being Coeliac is a breeze. It's not. I am an upbeat person 95% of the time. I am. But today.. today I am going to shed some light on the downside of being Coeliac and be brutally honest. Lets get down to brass tacks. Coeliac Disease blows.<br />
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It has taken away spontaneity of going out.<br />
It has taken away vast menu options.<br />
It is often ostracizing.<br />
Planning and research and continual questioning has become the norm.<br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">The fact that gluten free has become trendy irritates me at times when people assume you're eating gluten free as a <em>lifestyle choice</em> rather than a medical necessity. Just how Coeliac are you?? Kind of like being a little bit pregnant I suspect.</imgsrc><br />
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">We often take our own food to friends and family because it's easier and to be honest I feel safer. If they insist on making gluten free, I worry about the understanding of gluten free ingredients and cross contamination. I have the added stress about the risk of offending by querying ingredients and food preparation. I worry about banging on about it. I do it anyway. </imgsrc><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAL653uytcgKnYWcFiv7Q7IrlXagZ0nmkfV7Il9LSj7acv5lQxLJl3hH_DZNyDQggUs7c7gzkpjU2DlqeBFjz77SU8rwAcnSpo7mTdShG8ifQOqgmGkWj0eZqLhdkF8JOWgGOjnZpLbl9W/s1600/GF+to+Survive.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAL653uytcgKnYWcFiv7Q7IrlXagZ0nmkfV7Il9LSj7acv5lQxLJl3hH_DZNyDQggUs7c7gzkpjU2DlqeBFjz77SU8rwAcnSpo7mTdShG8ifQOqgmGkWj0eZqLhdkF8JOWgGOjnZpLbl9W/s1600/GF+to+Survive.JPG" height="224" width="320" /></a></div>
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important; border: 0px currentColor !important;">I put together a birthday party box including cake & a take-home lolly bag for all birthday parties Abbey attends. </imgsrc><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important; border: 0px currentColor !important;">We don't go on overseas holidays. Actually holidays anywhere are a rarity.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important; border: 0px currentColor !important;">The stress of seeking out GF options for Abbey in a different country, disguised in a different cuisine gives me heart palpitations. We'll wait till she's older and a little more enthusiastic to try different countries fare. Imagine if she was glutened overseas. That is my worst nightmare. I prefer the safety of our own surrounds for the time being. </imgsrc></imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important; border: 0px currentColor !important;"><br /></imgsrc></imgsrc>
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important; border: 0px currentColor !important;">But this impacts on not just Abb & I but our whole family. The other 3 in our house are not Coeliac yet they are feeling the impact of these restrictions.. and this weighs heavily on me.</imgsrc></imgsrc><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><br /></imgsrc><br />
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">I have even had comments in the past from my own family who <em>know </em>I am Coeliac (asymptomatic) which are completely frustrating. Comments like "oh but you can have just a little with no problems Tara - you're not like Abbey" Aarrgghh. "Sure.. I like to live on the edge - I guess if I can't <em>SEE</em> the damage being done to my insides.. it's not <em>really</em> happening right.."<br /> </imgsrc><br />
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">Whilst both of us have biopsy-proven Coeliac Disease, Abbey reacts much differently to I.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">Within a short time of ingesting gluten, Abbey is extremely unwell.</imgsrc><br />
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">The last time this happened, it was an innocent transaction of a cupcake between friends.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">The cupcake was gluten free, it was just that it was innocently placed in a friend's lunchbox containing crumbs.. then handed back. A lunchbox that contained crumbs of the gluten variety. Enough said. There was no evil agenda or malice.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">This was a regular school day that suddenly turned into a very bad and a very frightening situation. </imgsrc><br />
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">No-one knew the extent of what was about to happen including myself.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">Those around Abbey soon realised that she had become suddenly unwell.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">She was sitting in the corner of the classroom with her head in a bucket and looking pretty dreadful when I arrived. She had already vomited so much that she had depleted her body of all energy.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"></imgsrc><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">I guess most would have assumed that once I left the schoolyard, I had just taken her home and comforted her until her body rid itself of the offender but sadly that was not the case. She collapsed a couple of times before I even reached the car. Panicking, I quickly had to make a decision - to drive to hospital or go home & call an ambulance? (home being only 10 minutes away). </imgsrc><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">I chose to go home. My husband was away for work, Abbey's younger brother was with us and her older brother was on his way home from school totally oblivious to what was going on. She was becoming non-responsive and I was getting a little frantic.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><br />I could not fault the response time for the ambulance - thank God for the Ambo's. An assessment was done and the decision to take her to hospital was made. The officers told me they had never really seen a reaction to gluten quite like Abbey's before.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">I could breathe a little easier in the ambulance. Although there's no quick fix, no EpiPen for a gluten episode, I was with the right people and if she got to the point of severe dehydration, they would know what to do with drips etc so until then, we just had to ride it out. By the time we reached the children's hospital she was over the worst of it but the ambulance ride saw her being sick a few more times en route. She managed to strip her oesophageal lining which was a little disconcerting but the ambulance officer explained it was from the severity of vomiting episodes and would settle.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;"><br />The emergency department was operating at full capacity at that time of the evening, especially for a Friday so, by the time a doctor got around to us and Abbey had slept a while, she had all but recovered. And that's the way it goes you know. When the doctor finally got to her and she was looking pretty OK again you can't help but think that<em> they</em> are thinking "um..why are you here.." </imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">And then we were sent on our way like nothing had even happened. That's the way it goes with Coeliac Disease. Within 24 hours she was back to her rosy cheeked, chatty self again. What a ride.<br /><br />So whilst it's not ideal, Abbey & I have the support of our immediate family and countless others who find themselves on the same Coeliac scenic cruise.<br /><br />I've said it before and I'll say it again - there are <i>far worse</i> things it's true but it's cathartic to vent.</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border-image: none !important !important; border: 0px currentColor !important;">It pays to have a healthy sense of humour and an endless supply of laundry to keep me otherwise occupied. I'd rather have an overseas holiday of course.. but 'til then I'll keep cooking up a storm </imgsrc><a href="http://www.freesmileys.org/smileys.php" title="Smiley"><img alt="Smiley" border="0" src="http://www.freesmileys.org/smileys/smiley-laughing021.gif" /></a><br />
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<br />Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com1tag:blogger.com,1999:blog-6364219770665763139.post-59585202176216999552014-04-15T10:55:00.001+08:002014-05-07T14:13:55.544+08:00Sausage Rolls (Potato Pastry)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBmZbdZlt_Y3B3Uol5KKe99d7fzrwVQC5xbOxdhLMIoRM8ZQAJX68uxH9pPSBNMzQll9Gki9XIZVv-nr3aZnp62K9JC-u_VYLIPVv1RTE-mPK7bT6zoFqk3Qb1VU4OJQI6-S5lNqLyVUV/s1600/SR+End+Result.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBmZbdZlt_Y3B3Uol5KKe99d7fzrwVQC5xbOxdhLMIoRM8ZQAJX68uxH9pPSBNMzQll9Gki9XIZVv-nr3aZnp62K9JC-u_VYLIPVv1RTE-mPK7bT6zoFqk3Qb1VU4OJQI6-S5lNqLyVUV/s1600/SR+End+Result.JPG" height="200" width="200" /></a></div>
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;">I've been thinking about making sausage rolls for a while but the perfect pastry has always been a bit elusive. Some store-bought ready-rolled pastries have been non-performers, a bit lacklustre, leaving me feeling frustrated and a little annoyed at wasted ingredients.</imgsrc><br />
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;">So I decided to give potato pastry a try. It's important to note that this pastry is quite different to the traditional flaky pastry that usually encompasses the sausage meat. Nevertheless, it is quite tasty, lends itself well to this type of baking, browns nicely and produces a good looking baked product on completion. Further more, all of the ingredients are general pantry items and can be easily purchased from your regular supermarket. </imgsrc><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;"><br /><br />I decided to road-test the following pastry recipe I found at <a href="http://www.bestrecipes.com.au/">www.bestrecipes.com.au</a> </imgsrc><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-P2PiqnQcp6v5YwqslkeweJcxDyja_CBUEOz_xs6FcDtrJIPVL1DK2nRMdGAjtVaC4KCGPpi1xqfQ2eo_XDXZjonf_p8o5v0rhTxKMICdEWv2lA3KFhjIEgAEkqT4tAoQMmrRJLElM2u/s1600/SR+Ingredients.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-P2PiqnQcp6v5YwqslkeweJcxDyja_CBUEOz_xs6FcDtrJIPVL1DK2nRMdGAjtVaC4KCGPpi1xqfQ2eo_XDXZjonf_p8o5v0rhTxKMICdEWv2lA3KFhjIEgAEkqT4tAoQMmrRJLElM2u/s1600/SR+Ingredients.JPG" height="200" width="200" /></a><br />
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1 cup plain gluten free flour<br />1 teaspoon xanthan gum<br />1/2 teaspoon baking powder<br />Pinch of salt<br />1 large potato, peeled and cooked until tender<br />60g butter softened<br />60g Philly cheese, softened<br />Oil spray (I use Rice Bran Oil)<br />Sesame seeds or poppy seeds - totally your preference<br />
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<br /><br />I used Birregurra Farm Foods Gourmet Sausage Mince as I really wanted to concentrate on the pastry today. Don't discount this meat filling though, it is a quality product, already shaped into 2 convenient logs and ready to go. It is made with beef, pork, fresh parsley, roasted garlic & sautéed onions. You can purchase this product at Coles.<br /><br />Alternatively, making your own filling is a cinch and basically comprises of approximately 500g of sausage mince, your choice of herbs and any additional flavours you choose to enhance flavour.<br />
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</imgsrc><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjF8W0qFcwCLkxhq_Z6K2rvYWjgWZZj2abL4tSIO05f_ZOratiQBa_cjujF1QZCxB_BtDkmzoFT4x3_aE9Ei_ds34Fau0u0n-htL7lmqhJscW7aa3jIkPXBJGmHuX6J3Cyn9vhKgyK8x6/s1600/SR+Potato.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjF8W0qFcwCLkxhq_Z6K2rvYWjgWZZj2abL4tSIO05f_ZOratiQBa_cjujF1QZCxB_BtDkmzoFT4x3_aE9Ei_ds34Fau0u0n-htL7lmqhJscW7aa3jIkPXBJGmHuX6J3Cyn9vhKgyK8x6/s1600/SR+Potato.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6sfXMJ0op0Ex7DzW6h2mAlBqr-pwiTD3_Plgi6Yanc6AZ2PzzXdWegfAbm1MQWgHeSOMkL12U0nBFB-5ydyZf7zeyiaIklg-ZiuFrhMwGLnw_pMTXPq7GYrhyAYSQedF3lVZsN2t8W5w/s1600/SR+Dry+Mix.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6sfXMJ0op0Ex7DzW6h2mAlBqr-pwiTD3_Plgi6Yanc6AZ2PzzXdWegfAbm1MQWgHeSOMkL12U0nBFB-5ydyZf7zeyiaIklg-ZiuFrhMwGLnw_pMTXPq7GYrhyAYSQedF3lVZsN2t8W5w/s1600/SR+Dry+Mix.JPG" height="150" width="200" /></a><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;"> <br />1. Pre-heat oven to 180°C</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;">2. Drain cooked potato and allow to cool<br />3. Sieve dry ingredients & combine</imgsrc><br />
4. Place potato into mixer bowl and beat until smooth -add butter, Philly and dry ingredients and beat (starting slowly) until mixture comes together and becomes firmer then increasing speed so that mix becomes lighter and more aerated. <br />
5. Squash the dough together, form into a ball, wrap in plastic and refrigerate for 30 minutes.<br />
6. Roll out pastry between 2 sheets of baking paper. Roll into a large rectangular shape and aim for about a 3mm thickness. Don't stress about an exact shape because as long as you have the desired thickness and enough width to cover the meat filling you can be more accurate with your knife ~ trimming and adjusting. You can then roll the excess pastry into a ball for your next one and repeat the process.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rQHmWIiaP1BgAv5TTIJC42M99wj0ZagB8UppjhUs_eQDtcjxaePhKUZMZIXDTwaS6EhdSkMqJZHJvJAvfI0foet73jofVVqwcf5v42vEIZOgogJI2g0QYAy7LRw3vII0p2uWwFU8c3Zl/s1600/SR+Mixer+Paddle.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rQHmWIiaP1BgAv5TTIJC42M99wj0ZagB8UppjhUs_eQDtcjxaePhKUZMZIXDTwaS6EhdSkMqJZHJvJAvfI0foet73jofVVqwcf5v42vEIZOgogJI2g0QYAy7LRw3vII0p2uWwFU8c3Zl/s1600/SR+Mixer+Paddle.JPG" height="150" width="200" /></a> 7. Utilise the baking paper to help you roll the pastry over the meat filling. Place the sausage roll seam side down on a paper lined tray, spray with oil and sprinkle with sesame or poppy seeds and bake. <br />
8. The recipe stated 10-12 minutes but my rolls were quite large and so I baked for a total of 25 minutes checking after 12 minutes initially, then every 4 or 5 minutes until browned to my liking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWJpdbz3rFoCepfJIFryTB37PD3TqN2F6GgrtQ8BA14SyzCMjXm0IUSHe53XUTjdQb_8yxbk3fqkwvyvn5JR0D1x8dVGwukEmjDkzwojWsjzQh-WdwGfQrX33_khxN1krm4rKam913fHT/s1600/SR+Base.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWJpdbz3rFoCepfJIFryTB37PD3TqN2F6GgrtQ8BA14SyzCMjXm0IUSHe53XUTjdQb_8yxbk3fqkwvyvn5JR0D1x8dVGwukEmjDkzwojWsjzQh-WdwGfQrX33_khxN1krm4rKam913fHT/s1600/SR+Base.JPG" /></a><br />
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I was pretty happy with the end result but it was a HUGE hit with Abb - who gives the harshest critique. My 6 year old Coeliac judge and jury.<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;"><br /><br />So there you have it. Next stop.. sour cream pastry and maybe one day soon, dare I say it.. I will tackle a gluten free puff! EEK!</imgsrc><br />
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- See more at: http://digitalparents.com.au/page/blog-carnival#sthash.qJQvBkuq.dpufAnonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-31185869106912912662014-03-28T10:56:00.000+08:002014-03-28T10:56:02.227+08:00Little Fishy Fabulous<div class="separator" style="clear: both; text-align: center;">
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;">Whilst my kids would happily eat sausages and salad every night of the week.. - EEK! I had a hankering for something different, something nutritious, something tasty, but most of all something SIMPLE.<br /><br />"We really don't eat enough fish!" I declared.. but no-one was listening..<br />and so, while the wee folk feasted on sausages.. AGAIN.. <br />I decided that I was going to cook myself a little fishy fabulous!<br /><br />Really simple. Really quick. <br /><br />1 medium sized piece of skinless salmon (or leave skin on - totes your call) <br />Season with pepper only as the soy will provide enough saltiness in the sauce <br /><br />Fry your piece of salmon in a little butter and olive oil - approx. 4 minutes either side ,depending on portion size - set aside to rest.<br /><br />Steam some Pak Choy for around 4-5 minutes (tops)<br /><br />You can't go wrong with the following combination I like to call The Holy Trinity - GARLIC CHILLI & GINGER<br /><br />2 cloves of garlic finely chopped or do as I do and use Gourmet Garden Chunky Garlic Paste</imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;">Fresh chilli - roughly a 1/4 of a long red chilli or 1 teaspoon of hot chilli paste - I use Gourmet Garden Hot Chilli Paste<br />1/2 teaspoon of freshly grated ginger - I use Gourmet Garden Ginger Paste<br /><br />Mix together the following in a separate bowl ~ </imgsrc><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdNUdsEALDLualZHHCPWOiufdFmy80fnE1aG2oQMy3Zb7s7p3lftgiVocC6lAvZhOvhhxbk4fKxPLvTkOocHIoafdUEEDPI0qGAvZGXe3vKOoerbiYgkzVN74cIFMJwFvqVeKbpd-zx5p/s1600/Garlic+ginger+chilli.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdNUdsEALDLualZHHCPWOiufdFmy80fnE1aG2oQMy3Zb7s7p3lftgiVocC6lAvZhOvhhxbk4fKxPLvTkOocHIoafdUEEDPI0qGAvZGXe3vKOoerbiYgkzVN74cIFMJwFvqVeKbpd-zx5p/s1600/Garlic+ginger+chilli.JPG" /></a></div>
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<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;"><br />2 Tablespoons Water<br />1/2 teaspoon GF cornflour<br />1 teaspoon sugar<br />1 Tablespoon GF soy sauce<br /><br />To a clean pan add a little oil and fry garlic, chilli & ginger until fragrant, then add your soy sauce mix (as above). Stir until desired consistency is achieved.<br /><br />Plate up! Pak Choy first, place fish on top and finally drizzle with sauce.<br /><br />Melt-in-your-mouth DELICIOUS. Happy days.<br /></imgsrc>Anonymoushttp://www.blogger.com/profile/07071849714637581249noreply@blogger.com0tag:blogger.com,1999:blog-6364219770665763139.post-24228604187194853442014-03-23T21:17:00.002+08:002014-03-23T21:17:18.016+08:00Meringues<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;"><br />Essentially Meringues are egg whites, caster sugar and a pinch of salt. <br /><br />Most meringues include these three staples, however some include cornflour and vinegar, which I have incorporated here.<br /><br />This recipe contains a LOT of sugar. So if you're a SUGAR PHOBE you may want to leave the room now. Also, if you have NO PATIENCE, you may also wish to excuse yourself.</imgsrc><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWJavzfYnC7_z4JwIiB6wHz9SQV6ZDGku4ZCDnjMvvxIeXhoexzd8RUyNNq6bQ6nPZNYS7zqudniLEaQDC4ZqIRXoTrfItyrVnS0u3SxFE_rMEbSfugBPDIGHcBBnVk9d5sqZyqzxPm0S/s1600/Meringues.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWJavzfYnC7_z4JwIiB6wHz9SQV6ZDGku4ZCDnjMvvxIeXhoexzd8RUyNNq6bQ6nPZNYS7zqudniLEaQDC4ZqIRXoTrfItyrVnS0u3SxFE_rMEbSfugBPDIGHcBBnVk9d5sqZyqzxPm0S/s1600/Meringues.JPG" /></a><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;">These babies require a lot of baking and cooling downtime so if waiting is not your thing, you may have to reassess your love of the humble meringue.<br /><br />A little tip ~ make sure your eggs are at room temperature. I discovered this years ago when attempting my first lemon meringue pie and my egg whites wouldn't fluff up after vigorous beating for <strike>eons </strike> <strike>weeks</strike> A BLOODY LONG TIME.<br /><br />Clueless I <strike>whinged</strike> lamented about my egg white beating skills (clear lack of) to my friend Kym. Quite the master baker herself and winner of several prestigious country show awards, (where the competition and judges are FIERCE) she replied.. <br />"You <i>are</i> using eggs at room temperature aren't you?" "Pfft.. of<em> COURSE</em> I am..."<br /><br />Some omit the vinegar but I have read, that a little helps to crisp up the outside of the meringue whilst keeping the inside a softer consistency. Worth putting in. My mum used to put vinegar in everything. Toffees, meringues, poached eggs.. I guess old habits die hard.<br /></imgsrc><imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;"></imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;"><u>Ingredients</u></imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;">4 egg whites <br />Pinch of salt <br />1 cup caster sugar<br />2 teaspoons GF cornflour<br />1 teaspoon white vinegar<br /><br />Pre-heat your oven to 100°C <br /><br /><u>Method</u></imgsrc><br />
<imgsrc png="" signatures.mylivesignature.com="" style="background: none; border: 0px currentColor !important;">Make sure your mixing bowl is clean. Any trace of fat can bring your meringue merriment to a screeching halt. Using an electric mixer, beat your egg whites and salt until soft peaks form, then gradually add sugar. Beat until mixture becomes glossy and all of the sugar has dissolved.<br />If you rub a little between your thumb and forefinger and the mix is no longer gritty, you're good to go. At this point, add cornflour, vinegar & any colour preference (mix until just combined).<br /><br />Use a piping bag with a wide star tip to create your meringues. Aim for about 4-5 cm diameter and allow space between each on a lined baking tray. Abb & I sprinkled GF 100's and 1000's on ours but GF sprinkles or small cachous would also look fab.<br /><br />Bake for 2 hours until meringues have a hardened shell and sound hollow when gently tapped on the bottom.<br /><br />Now for the hard part. The waiting..<br />Turn your oven off and allow meringues to cool for a couple of hours. I stick a wooden spoon in the door so it remains ajar whilst meringues are cooling. I also do this when making lemon meringue pie.<br /><br />Well done! You made it. ENJOY! </imgsrc><br />
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