Winter warmer

Winter is definately starting to show itself here.  Its getting harder to brave getting out of bed in the mornings and the evening chill starts to set in around 4pm.

With the cooler weather upon us, its a good excuse, well for me anyway, to fix some good old family favourites in the kitchen.  Wholesome, filling, tummy warming recipes that are just too much to eat in the Queensland summer and have a special place in our home in the cooler months.

I've been super busy, and perhaps getting a little carried away, in the kitchen this afternoon after picking up some very well priced vegetables at the fruit shoppe today.....how could I not stock up on pumpkin at only 29 cents a kilo!!

The kitchen has been a buzz with 5 recipes underway all at once.....and let me tell you the house smells delightful!  A traditional lasagne, vegetable lasagne, pumpkin soup, banana cake, caramel cakes....mmmmm yum!

What I am most looking forward to though is a slice of that fresh banana cake with my cuppa tonight when I snuggle under the douvet to watch my favourite shows, Greys and DHW.

Banana cake was a childhood favourite in our home.  I always remember looking at the bananas starting to get a little past their best and excitedly thinking...oh shame, now mum will have to make a banana cake!  I look forward to sharing our favourite recipe with you tomorrow!

Until then enjoy your evening and keep warm!

Tash

Apple Cider Donuts (or is it doughnuts...)

There is nothing yummier than a nice hot donut and a warm drink on a cold winters day! I discovered some scrumptious doughnut recipes today on the Recipe Goldmine site.

This one particularly grabbed my attention; I haven't tried it out yet, and of course will be substituting the flour for a gluten free option,  but think this will be one to try out over the weekend! After I go hunting for a donut cutter tomorrow!

Makes: 20

Ingredients:

1 cup apple cider
1 cup granulated sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Vegetable oil or shortening (for frying)

For Glaze:


2 cup confectioners' sugar
1/4 cup apple cider

Directions:


Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.


Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine.


Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and re-roll and cut scraps.


Add enough oil or shortening to fill a deep pan 3 inches; heat to 375 degrees F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon.


For glaze, mix confectioners' sugar and cider. Dip doughnuts while warm; serve warm.




Happy baking everyone

Low Allergen Easter Treat - a twist on an old favourite

My eldest daughter has a myriad of food allergies so when it comes to Easter treats our options are very limited.

Last year I gave up on searching throughout the city, and online for suitable options and took matters into my own hands.  I decided to play around with an idea I had  for low allergen chocolate crackle eggs.

They turned out so well I will definitely be making these again this week!


These are just too cute, and yummy, to keep to myself  ladies....so here is the recipe and how to make your own beautiful homemade Easter crackle eggs.....And with no cooking involved the kids will love assisting you on this holiday project

CHOCOLATE EASTER CRACKLES

(I have listed the low allergen ingredients I use, but of course the regular Chocolate crackles recipe will be just as delightful if you don't have allergies to worry about)

What you will need:

Equipment:

Chocolate Easter egg moulds
Saucepan
wooden spoon
measuring cups
bowl
cake rake

Ingredients:

4 cups Freedom Foods Gluten free Rice Bubbles
1 cup Gluten Free icing sugar
1 cup Organic, preservative free desiccated coconut
250g copha®*, chopped
3 tbsp cocoa

Topping:

Sweet Williams Gluten Free/Dairy Free Chocolate block
Gluten free/natural coloured sprinkles


Method:

In a large bowl, mix the rice bubbles, icing sugar, cocoa & coconut.

In a saucepan slowly melt the copha over a low heat.  Then allow to cool slightly.

Add melted copha to rice bubbles mixture, stirring until well combined.

Spoon mixture into chocolate Easter egg moulds and press in firmly

Refrigerate until firm
Once firmly set....

Slowly melt the chocolate block in a bowl over a pot of boiling water

Once melted remove crackles from fridge, turn out of moulds and rest gently on cake rake

Dip the smaller end of each each crackle egg into the melted chocolate and replace on cake rack...it may be a good idea to have some grease proof paper of a plate under the rack to catch any chocolate drips

Sprinkle chocolate coated end and get back into the fridge

Suggestions:

Remember Chocolate crackles do melt in hot weather so keep them refrigerated as long as possible before serving.

I tied different ribbons around the middle of each egg for a finishing touch.

I'd love to hear how you go if you make the eggs and see pics of your creations!!

a good days start

Some days are harder to get started than others aren't they!  Its easy to get into the rut of grabbing the nearest cereal box or loaf of bread and scoffing down a boring, quick breakfast before we begin our hectic days, especially on a school or work day, am I right?  I thought I would share with you some ideas we use to think outside the cereal box when it comes to quick, convenient, healthy and yummy breakfast options....

As anyone who deals with food allergies in their home will tell you, gluten free, lactose free and soy free cereals can be rather less than appetising!  This is a challenge we face everyday!  I try to keep the morning meal interesting by preparing nicely laid out plates (I just love the miniamo collection, shown in the photo) with varying options...of course this doesn't happen everyday...but often enough that we get a good days start with a less than boring, but still super healthy breakfast. 

These are some of our recent successes: (you can change ingredients to suit your dietary needs of course; I use gluten free flours, lac free yogurts and gluten free muesli in these ideas)

Boiled eggs served with fresh fruit; 
Banana pancakes
Glasses layered with muesli, yogurt and fruit 
Medley of fresh colourful fruit with a side of homemade trail mix
Sweet corn fritters

I'll post some of these recipes over the coming weeks!!  Heres the banana pancake recipe to get you inspired:

Banana Pancakes

2 eggs
1 cup plain flour (or gluten free option)
1/2 teaspoon baking powder
1 cup milk (full cream, lac free or soy all work)
2 small or 1 large ripe, soft banana, mashed

Beat eggs
Beat in flour, baking powder and milk gradually
Mix through mashed banana
Add a little more milk if needed to thin out batter

Cook as pikelets or as small pancakes

Serving suggestions:
*    Dollop of yogurt (lac free or soy option work nicely) , chopped banana or berries
*    Drizzled with lemon juice and a sprinkle of sugar
*    A drizzle of honey
*    Just on their own with a spread of butter (or alternative butter spread)



I hope you enjoy making and eating these as much as we do! 

I'd love to hear from anyone who tries these out or if you have some ideas of your own!