We were heading over to a friend’s house to meet their brand new baby boy and to catch up for dinner. The catch? One of us is allergic to dairy (me!) and the other is gluten intolerant (the new mum). I was in charge of dessert and so with many allergies to cater for, I headed towards the gluten free stable: a flourless chocolate cake.
However, I came across this recipe on Bake, Bike, Blog and was practically drooling! It was as suggested, a super rich chocolatey treat and went down very well. It was really moist and I loved the different taste the hazelnuts added to the cake.
Instead of adding berries to the top of the cake, I used some raspberry coulis which was delicious.
Super rich GF chocolate torte
From: Bake, Bike, Blog
- 250g dark chocolate
- 200g butter (I used nutelex)
- 1/4 cup cocoa powder
- 1 tbs amaretto or almond essence
- 200g caster sugar
- 1/2 cup ground hazelnuts
- 1 cup ground almonds
- 6 eggs
- Punnet of berries
- Icing sugar to dust
- Preheat oven to 160C. Grease and line the base of a round spring form cake pan.
- Melt the chocolate and butter together until smooth.
- In a separate bowl, whisk the chocolate mixture with the cocoa, sugar and amaretto until smooth.
- Add the ground nuts and beat until combined.
- Add the eggs, one at a time, ensuring each one is incorporated into the mixture before adding the next one.
- Pour the batter into the prepared pan.
- Bake for 50 minutes. Allow to cool in the pan.
- Remove from pan, top with berries and sprinkle with icing sugar.
Funnily enough, I had to bake these for work! No… not the usual “bring a plate” type event – one of the publications I do had the opportunity for a lunch idea, and so I came up with a recipe and photographed it.
That said, I have NO idea what they taste like. I gave them to Ben to take to cricket afternoon tea – and he reported back that they were the first thing to disappear from the table. He had one, said it was delicious and that I would be welcome to make them again. He also asked if I was wanting the cupcake wrappers they were in back, because they looked so nice. Bless him!
Oven baked corn omelettes
- 1 teaspoon olive oil
- 6 rashers bacon, chopped
- 4 green onions, finely sliced
- 1 x 420g cans corn kernels, well drained
- 3/4 cup grated tasty cheese (I used a sprinkling of Feta and salt and pepper for flavouring instead of cheese)
- 8 eggs (I upped the count to 10 to make 12 of these)
- You can also add capsicum, mushroom, or any other vegies you have around to these.
- Preheat oven to 180??C. Lightly grease or line an 8 x 1/2-cup capacity muffin pan with paper cases.
- Heat oil in a frying pan over medium heat. Add bacon and onions. Cook for 5 minutes or until soft. Transfer to a bowl. Stir through corn. Cool for 10 minutes.
- Stir cheese into corn mixture. Spoon evenly into muffin holes. Beat eggs in a jug with a fork until well combined. Pour evenly over corn mixture. Bake for 30 minutes or until light golden and set. (I think I only baked mine for 20 minutes)
- Stand for 5 minutes in pan. Carefully lift out.
Finding gluten free recipes hasnt been as easy as I thought it would, I seem to have a kind of bakers block. But recently, it dawned on me that risotto is pretty much gluten free and lactose free if you leave out the parmesan and switch to margarine. I made this working womans risotto and despite my reserves about it being completely microwaved, it was seriously simple. And it tasted good too! The colours werent as vibrant as a normal risotto, but seeing as all I had to do was throw things into the bowl and stir when the microwave beeped, it sold me.
Ingredients (serves 4)
- 1 tbs olive oil
- 1 large brown onion, finely chopped (used spring onions)
- 220g (1 cup) arborio rice
- 200g small cup mushrooms, thinly sliced
- 625ml (2 1/2 cups) chicken stock
- 125ml (1/2 cup) dry white wine
- 850g green prawns, peeled, coarsely chopped (I used bacon)
- 30g butter (margarine)
- 2 tbs chopped fresh continental parsley
- 1 cup corn
- Combine the oil and onion in a deep microwave-safe dish. Cover and cook on High/800watts/100% for 4 minutes. (Instead of this step, I fried the spring onion and bacon in a pan until cooked.)
- Add the rice, mushroom, corn, stock and wine. Season with salt and pepper. Stir to combine. Cook, covered, on High/800watts/100% for 10 minutes. Stir. Cook, covered, on High/800watts/100% for a further 10 minutes.
- Add the prawns (omitted), butter and half the parsley. Stir to combine. Set aside, covered, for 5 minutes or until the prawns are cooked through. Sprinkle with the remaining parsley to serve.
Good Taste – November 2008, Page 22
Im not sure if I will make this again – Ben isnt a huge fan of mushrooms. But whenever I despair about this gluten free diet, I know I can just make risotto. YUM!
I can now cross one thing off my “to bake” list – pizza dough! With this gluten free thing, it seemed like the perfect time to tackle it!
Gluten-free pizza dough
- 2 1/2 cups gluten-free pizza and pastry flour (we used Orgran brand)
- 7g sachet dried instant yeast
- Pinch salt
- 1 cup warm water
- 1 tablespoon olive oil
- Sift flour into a bowl. Add yeast and salt. Stir to combine. Make a well in the centre. Add water and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 45 minutes to 1 hour or until dough has doubled in size.
- Using your fist, punch dough down. Knead on a lightly floured surface until smooth. Divide dough in half.
This makes 2 pizza bases, which you can save for later use! perfect when its tough to feed yourself gluten free!
Now, it is certainly not the prettiest thing, but it was quite tasty! I just need to get a smaller rolling pin so I can spread it out properly!
I topped it with ham, tomato, spinach and mushroom – with Feta on my side and tasty cheese on Bens. (He hates feta!)
I decided to bake it for a bit in the oven before putting topping on, but this was unnecessary as it burnt a touch. But, still yummy.
Last night was my first night cooking gluten and lactose free, and I must say it went pretty well. Everything flowed well for me making this dish, I got the timing right, I filleted the chicken like a pro and it looked pretty.
Taste wise, a bit more punch in the sauce would have been good – perhaps a herb like coriander or rosemary would have given it the heartier taste it needed, but even still, the boy and I mopped our plates. (Me mostly because gluten free is making me hungry)
Ingredients (serves 4)
- Olive oil spray
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp crushed red chilli
- 1 x 400g can no-added-salt chopped tomatoes
- 1 x 400g can no-added-salt cannellini beans, rinsed, drained
- 2 tsp salted baby capers, rinsed, drained, coarsely chopped
- 2 tbs chopped fresh continental parsley
- 2 (about 250g each) chicken breast fillets, halved horizontally
- Steamed green round beans, to serve
- Heat a saucepan over medium-low heat. Spray with olive oil spray to grease. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 1 minute or until aromatic.
- Add the tomato. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add the cannellini beans and capers, and simmer for 5 minutes or until the mixture thickens slightly. Season with pepper. Stir in half the parsley.
- Meanwhile, heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add the chicken and cook for 2-3 minutes each side or until golden and cooked through.
- Divide the chicken among serving plates. Top with the cannellini bean mixture and remaining parsley. Serve with steamed green beans.
Good Taste – March 2009, Page 43