Tasty Tray Bakes

I have a friend that is a fabulous cook and always goes out of her way to do the 'gluten free thing' for Abbey and I when we accept a dinner invitation (as if we would ever decline).
I NEVER have to worry because I know that she has a handle on food prep and a good understanding of the disease (although even 'we' are always learning).
Plus she always creates some gastronomical delight that is c'est magnifique.

A little while ago she whipped up a magical dinner for us that involved chicken, potatoes & other veg and some delicious seasoning.  It was so good that today I share with you this tasty delight because although it looks fantastic, tastes superb and appears you have laboured for hours.. (sorry Laura your secret's out) - it really is super easy and takes next to no effort at all. SHHHH.. don't tell anyone.

So it literally involves some chopping, some splooshing, some zesting, then some baking and most importantly some relaxing (whilst it's cooking). My little effort is an adaptation of the following 3 tray bakes ~
My friend Laura
A fab tray bake at grubby little faces.com  and Nigella herself at Nigella.com

Around 4 or 5 large potatoes cut into around 2cm chunks - don't be too precious (rustic = good)

Red Onion roughly quartered and separated

About 4 chicken thighs (skin on if you can get them) and about a packet of those chicken niblet pieces you use for those delicious BBQ Honey/Soy wing type dishes.. you know the ones.. mmm
(if you can rub some of the oil and salt into the chicken skin a little, it will make all the difference - trust me)

GF Italian Sausages cut into halves (I bought mine in Woolworths)

GF Pork Chipolatas (I bought mine in Woolworths) - mainly for the younger discerning diner

Zest of 2 Lemons
Throw in a handful of whole garlic cloves 

Sploosh of the good oil ~ that's Extra VIRGIN

A few sprigs of Rosemary

Some extra Rosemary finely chopped for good measure and a dash of sea salt flakes

I used 2 aluminium foil trays for this.  You can get packs of 3 or 4 from the supermarket relatively cheaply and it just means no washing up.. 

I know right? The perfect meal. 

Divide the chicken and sausages between the two trays, scatter in potatoes and onions, the zest of a lemon, add a few sprigs of Rosemary, season with a little salt & additional Rosemary, a drizzle of oil and you're in business.  I usually season with cracked pepper but I figured my youngest two (almost 3 & 6) would most certainly object to 'the  black bits' on their dinner so omitted the pepper at this point with the intention of happily peppering up at the table.  Whack her in the oven on around 200° C for an hour and Voila!  

From oven to table - dinner is served!


I kid you not. This recipe is so easy it's cra-zeee and always delicious.  Try it tonight why don't you - you'll be glad you did! 

= HAPPY FAMILY

PRE-BAKE

MAGNIFIQUE!

Vegetable Soup

On a whim I decided to make vegetable soup.  I had eyed off a soup pack in the fruit & veg section of the supermarket earlier and pondered what to do with it.  I thought about it wandering the aisles and decided to keep it simple.  Some things are best uncomplicated.  So here's what I did.

My soup pack contained about 3 large carrots of which I diced,  2 large celery stalks - roughly chop these, a parsnip  to chop & dice, a turnip to chop & dice, a large potato to dice and a large brown onion to be roughly chopped.

To start, I added the onion to a little rice bran oil together with a teaspoon each of Garlic, finely chopped Chilli and Ginger. Stir this fragrant mix until the onion becomes soft and slightly translucent. (Oh I almost forgot - I also added a very rough teaspoon of curry powder as I'm a BIG fan but that's just me).  Mmm.. the smell is amazing

Of course fresh is best, but I always have these 3 staples (Garlic, Chilli & Ginger) in my refrigerator in the form of Gourmet Garden tubes which are available in the chilled fresh produce section of the supermarket.  I particularly like these as they are fresh, convenient and best of all - no mess or waste. These 3 are also marked gluten free but of course you can find other brands in the herbs and spices aisle which are equally good and often gluten free by ingredient.  Read your labels! Read your labels!

If you haven't yet learned to read labels, you are really doing yourself a great disservice and need to get onto it. You could potentially be cheating yourself out of so much.  If you need some help - contact 

Coeliac Australia and find out about label reading workshops in your state.

Transfer your mix to a large saucepan or stove top casserole dish and add your potato, carrot, parsnip, turnip & 2 cups of cold water - bring to the boil then reduce to a simmer.

Time to add stock, remaining vegetables including a whole diced red capsicum, a tin of Italian cherry tomatoes and a small tin of corn kernels and let simmer for at least 2 hours.

I use MASSEL chicken stock - which is actually all vegetable..  

MASSEL is preservative free lactose free and gluten free and was actually a stock that was recommended to me by a dietitian when I was first diagnosed.  I have happily used it ever since.  I notice it is quite popular with chefs and the like so that speaks VOLUMES.

To make your soup a bit thicker take out about half the tender vegetables and blitz them using a stick blender and then return them to the soup.  That's pretty much it.

Serve with some good quality grated Parmesan, some cracked pepper and some crusty bread - 

GLUTEN FREE of course!  

"Only the pure of heart can make good soup" Beethoven 

(source www.foodreference.com)

Got Chocolate. Not Afraid to Use It.

I have thousands of cookbooks.  I think my collection is ample but I just keep on adding to it.  It's a sickness I tell you and I got it bad.  Hello. My name is Tara and I have a compulsion to buy.. just one more cookbook. The upside is, I'm never short of a great recipe or inspiration which leads me to this next little gem.

I found a great recipe recently in the very fabulous - Artisanal GLUTEN-FREE Cupcakes by Kelli & Peter Bronski.  SEE HERE  Chocolate Raspberry Cupcakes no less.
The recipe was already perfect but I like to put my own spin on things so the following is an adaptation of the original.  Here's what I did -

Ingredients                                             

250g butter

1 cup water

1/2 cup GF cocoa powder

2 cups sugar

2 large eggs

1 cup sour cream

1 tsp pure vanilla extract

1+1/2 cups GF plain flour

1/2 cup coconut flour

1/2 cup brown rice flour

2 tsp xanthan gum

1+1/2 tsp GF baking powder

1+1/2 tsp bi-carb soda

1/2 tsp salt  

Method

Pre-heat oven to 180° and prep your patty cases in your baking tin.

Heat butter, water and cocoa over a medium heat until butter has melted.

Put sugar in electric mixer bowl, add the butter-cocoa mix & mix on low for 5 minutes. 

Add eggs one at a time incorporating each one well into the mix at each addition.

Add sour cream and vanilla, mix in well.

In a separate bowl combine your dry ingredients - sift twice!

Add dry ingredients to wet and mix at medium-low speed until just combined. Don't over-mix.

Fill each patty case 3/4 full.  Mix is quite thick - Don't panic.
Smooth each top then place in oven to cook for 25 minutes.

Allow cupcakes to cool in tin for 10 minutes then remove & allow to cool completely on a wire rack 

Now this recipe called for Whipped Chocolate Ganache and Raspberry Sauce.

WHIPPED. CHOCOLATE. GANACHE.

Yes you read correctly. I just like saying it out loud..slowly..

WHIPPED. CHOCOLATE. GANACHE. 

The Whipped Chocolate Ganache was decadent enough for me.. I never made it to the raspberry sauce...
 
There's always next time...

Betty's Birthday Baking

A good friend of mine has a pet name for me due to my love of baking.. BETTY
Her affectionate comments have included "Nice one Betty" "Betty I'm impressed" "Make sure some of that is in plentiful supply when I call in for afternoon tea later Betty" - I know it's a term of endearment, it's kinda grown on me, OK so I kinda like it..

So Betty got baking a few days back.  Abbey's 6th birthday was looming.  Got baking? OK it was a baking FRENZY.  I had mudcake, macarons, cupcakes, and fondant coming out of the wazoo.  I had 12 kids coming for some afternoon frivolity and sugar fuelled madness.


WHY.. WHY..  I think this Coeliac scourge is creeping into my cranial cavity and strangling my brain.  Did I mention the choc-mallow jelly slice.. *GROAN*

Clearly I had bitten off more than I could chew but I was gonna make this happen.  CRAP. Why do I put myself under this pressure.  It's a bit OCD for me this baking gig. But I do LOVE it.

Well I'm happy to report that I pulled it off.  Yes. That's right.  I BLOODY did it.










A word to the wise..

If you intend on colouring fondant yourself, use GLOVES (mmm yes.. something that I could have done with knowing EARLIER..)  Better still, buy COLOURED FONDANT unless of course you're comfortable with grotesquely stained hands for days and uncomfortable stares at the supermarket checkout..

If you need to cool jelly.. DON'T forget about it and return to fridge 2 hours later in a lather realising that it has SET.. SET! That's appropriate here.  Set a TIMER people.. a TIMER (DOH! Now that tested me - stress levels were through the roof)  




AND yet, in spite of my setbacks, it all went off rather well.  It pays to have a sense of humour.  It has gotten me through many a sticky situation.


And for those of you that want to give the fabulous
Choc-mallow jelly slice a whirl.. I found the recipe in the March 2013 edition of Super Food Ideas and you can find it HERE   *Remembering to substitute for GLUTEN FREE where appropriate - e.g., Sweet biscuits, Milk Chocolate, Marshmallows