CoopGF Brownie Mix

At the moment, I am away on a lovely family holiday in the middle of the North Yorkshire moors. However, there is very little to do, with little more for entertainment than sheep. Yesterday we visited Whitby, so while we were near a shop I thought I would buy some ingredients to bake a cake. The shop was out of gluten free flour, I have always found Co op bad for free from so I wasn’t surprised, but I decided to give this brownie mix a go. With only eggs and oil to add, I thought we would have the ingredients back at the cottage so my mum bought the mix and a packet of flaked almonds and we left.

Once I got passed the fact we actually didn’t have any oil or eggs the brownies turned out absolutely amazing!! Far beyond what I expected!! Moist, chewy and completely moreish – I will definitely be buying this mix again.

I ended up adding melted butter – so they weren’t dairy free any more, but my dad still decided to eat them. I also managed to sweet talk the pub next door into giving me two eggs for free!! For an added bite, I added the majority of a packet of flaked almonds, sprinkling the rest on top.

These brownies are absolutely beautiful and I would definitely recommend trying it!!

Bargin Bread Mix Review

Yeast, Dairy, Wheat and Gluten free – Laucke Meals and Grains Bread Mix.

Right, so this bread mix was an absolute bargain at £1.99 to make two loaves, but I think I know why I got it so cheap.

The mix comes with two 500g packets of the mix in, I made one mix into ‘rolls’ using muffin tins and the other into a loaf.

I’m not going to say it was an absolute disaster, like it did still make bread at the end of the day. But it isn’t the best looking bread I’ve made by far and the flavour and texture aren’t quite what I would like them to be (bare in mind, I have being living off Beyond Bread ciabattas for the past few days). On the upside, it was very easy to make and produced very minimal washing up – just as long as you line the tins with loaf or cupcake liners.

I oiled the tin pretty well but they still became welded to it. I made the others in our stone muffin tray which worked really well.

Flavour

Let’s say – not to my liking. The brand is Australian I think, much to my surprise (only just realised the map on the front). The flavour reminded me very much of bread I had in American. It is very sweet and very different to an English loaf. I probably should have done a bit more research about the mix before using up both packets, I found this review on the Lakeland website…

I think this would definitely improve the flavour, so definitely worth doing if you make the mix.

Texture

Well, it doesn’t fall apart or crumble!! On the whole the texture is actually pretty good, it is light and bubbly although the ‘rolls’ were very chewy and a bit rubbery. It slices well and as normal with gluten free bread, I would recommend having it warm or toasted. I prefer the texture of the loaf a lot more than the ‘rolls’.

Beauty

Not its best feature. I would say its a 2/10, and that is being generous. It is definitely not the best looking bread and I am not sure how much you can do to change that without compromising on the texture. Maybe a light milk or egg wash before putting it in the oven – perhaps using a spray bottle, spraying it on to avoid loosing the air bubbles.

Want to try it yourself? The mix is available at Lakeland, there is also a plain white loaf version available. Both are £4.29, that works out to be just over £2 a loaf which for a 750g loaf is actually very good. Although my first hesitations, I think I may have actually changed my mind. I think I might give it another, try with the flavour alterations and a wash of some kind to see how it turns out. I really didn’t expect to conclude this blog post like that.

Perfect Gluten Free Toad in the Hole

Just take a minute to admire the rise on these babies…^

YES they are 100% gluten free!! They were made using the Doves Farm Yorkshire Pudding recipe. This is another recipe I absolutely love because it is fool proof – works every time. One mixture perfectly makes 12 muffin sized toad in the holes, each with half a part cooked sausage in (fried on a medium heat for about 10 minutes) . I made up the batter in the morning, giving it a bit of time to rest while I got my jobs done for the day. This meant it was quick and easy when I got home to fry up the sausages whilst pouring the mixture to a cold tray, adding the part cooked half sausages then placing it all in a 220C fan assisted oven for 30minutes while I went to have a shower.

The recipe feeds about 3-4 people easily

My Top Tips:

1. Go and buy a stone muffin tray!! They are so useful, from low fat meals to treats, you just lightly oil them with a spray for the first few uses of use then they are completely non stick – no oil or baking paper is needed ever again. Just remember to wash it with water (do not use soap) and you are set for life! The once fat sponges can now become part of a healthy, low fat diet. Particularly if you use a low fat meat such as turkey sausages, but I am too fussy for that. This tray was from The Pampared Chef but it seems like they have stopped selling in the UK now. I have found one available from Lakeland which looks just the same. I missed this Stone Muffin tray so much at uni I am about to order this one for next year, it is well worth the cost!! P.S. if you are not convinced by the low fat advantage, I don’t know what magic is involved yet but it definitely makes free from cakes a lot lighter. I made gluten free dairy free coffee muffins in it a while ago and they were the best I have ever made-even my gluten and dairy full  muffins!!
2. Do not over oil. As well as them becoming unpleasant oil filled sponges, it can cause them to burn. I would recommend investing in an oil spray, one you put your own oil in. This will help to lower the amount of fat in your meals whilst helping the food to cook. I would recommend filling it with rapeseed oil, particularly for these Yorkshire puddings as it is fairly flavourless but mainly because it can reach higher temperatures than most other oils.
3. Put the mixture in a cold tray.  Many recipes I have grown up using have recommended pouring the batter into a preheated tray of piping hot oil. As well as being a high danger risk (both burns and health), you really don’t need to. especially in a stone tray. Mini side note rant: As a child, I loved to bake and cook, it is the one thing that prevented my relationship with food from getting any worse but pointless things like this in many recipes stopped me being allowed to many times. If you have a child or even for future reference, please ignore things like this in recipes and allow them to continue cooking helping you cook the family dinner. In light of the recent child obesity strategy, I believe allowing children to cook or to help cook their meals is very important in both avoiding obesity and malnutrition. Obviously it didn’t completely help with me but I 100% believe it prevented me from being any worse.
4. Only half fill each hole. This will allow the mixture to puff up and create the well known texture associated with Yorkshire puddings. Overfilling them weighs the mixture down and they will become dense.
5. Do not open the oven until they have had at least 30 minutes cooking – even if they look cooked!! When I make them they usually look browned from about 20 minutes of cooking but the extra 10 minutes ensures they do not sink when you bring them out of the oven – it allows the sciency cooking process to finish.

Enjoy, hope my top tips help

^just needed a bit of gravy to top it all off – but I was too lazy so went for ketchup.

Lasagna Ravioli

Seeing as today is A Level results day, I thought I would do a throw back to my A Levels. I studied Food Tech, Business and Maths and I some how managed to put my dyslexia aside during all my course work and essays to get two A*s and an A last year.

In my A2  food tech coursework I designed a dish for a local restaurant and this recipe was one of my development dishes.

Side note: for everyone who thinks students are lazy, think again – this is how much effort goes into coursework…one page of it (A3). 

This dish was based on Jamie Oliver’s gluten free pasta recipe from:

http://www.jamieoliver.com/recipes/pasta-recipes/gluten-free-pasta-dough/#g6lGb8YDFAgzYqz7.97

I love this recipe, although the dough always needed extra water when I made it, this makes it a perfect recipe for gluten free spinach  pasta. Just add 50g of cooked, squeezed and drained spinach.

Yesterday I made the dish again, serving it with fresh homemade focaccia. (Recipe coming soon). Although it does take a while to make, it is worth it for a special occasion or if you make extra to freeze for another day.

So, in true A Level style, here’s how to make it…

lasagna ravioli

Super Gooey Chocolate Brownie

So, I am finally happy with my brownie recipe!! Do not miss out on this brownie recipe-it is dream like!

Ingredients

• 500g Good quality chocolate, I used 200g of milk chocolate and 300g of dark chocolate
• 250g of salted butter
• 150ml of double cream
• 5 eggs
• 150g of caster sugar
• 200g of gluten free plain flour or ground almonds; I used dove’s farm plain flour mix for the brownies in the photo
• 300g of walnuts lightly toasted (optional)

Method

In a large microwaveable bowl break the chocolate into chunks, add in the butter and cream then microwave in 30second bursts until melted, stirring the mixture in between each round. In another bowl, whisk the cracked eggs and sugar. For this I used a kitchen aid as you need to whisk this until the mixture is yellow-white in colour. This will ensure all of the sugar is dissolved, giving a smoother texture to the brownies. When melted, pour the chocolate mixture into the egg mixture and continue to whisk it. Next, use a wooden spoon to beat in the flour by hand. Continue to beat the mixture until all the air is removed to create a dense rich brownie (the air was only added to get rid of the sugar crystals). Finally, stir in the walnuts then scrape the mixture into a lined medium rectangular tray (about 10” by 8”). Bake at 180C (160C fan) for 30-45 minutes depending on how gooey you want them to be.

Serve warm with ice cream and chocolate sauce for a tasty treat!!

Hattie x

Maple Walnut Ice Cream

Happy Monday!

This lovely recipe cheered up my Monday morning; it is inspired by my favourite ice cream from Switzerland. I have made maple walnut ice cream before in an ice cream machine using a basic ice cream recipe but I much prefer this recipe because it is so much creamier.

 

Ingredients

• 6 eggs separated
• 75g of maple syrup (the proper stuff not flavoured) – plus extra for serving
•  397g of condensed milk (this is one tin, don’t worry about the very precise weight)
• 300ml of double cream
• 200g of walnut pieces.

Method

Toast the walnuts lightly in a large frying pan, tossing them regularly until they become softer – taste one to check. This is an optional step but it allows them to take on some of the maple flavour and the ice cream to taste nuttier, so I would definitely recommend doing it.

The same as my other ice cream recipe, this recipe uses quite a few bowls, so just a bit of washing up. But it does make 2 litres of ice cream so it is worthwhile.

You will need 3 medium bowls. Place the egg whites in one, the egg yolks and maple syrup in another and the double cream in the last. Whisk each until the mixtures reach a soft peak, rinsing the whisk between each.

Fold the condensed milk into the egg yolk – maple syrup mixture then fold in the whipped cream then the egg whites, one at a time. Stir until all the lumps in the mixture are removed but do not beat the mixture as this will remove all the air and you will end up with a denser ice cream.

Finally, add the walnuts then pour the mixture into a 2 litre container and place it in the freezer for at least 8 hours; I left it in the freezer over night and it was perfect this morning. Preferably stir the mixture every hour after the first 4 hours to make sure the walnuts are evenly spread in the mixture. If not, you might want to cut slices of the mixture into portions, serving them upside down, instead of scooping it out so there are walnuts in every portion.

Serve the ice cream, drizzling with extra maple syrup.

Hope you enjoy it as much as me!

^Perfect Monday morning breakfast

Meatballs by Mini Hattie

Earlier I was clearing out my bedroom and I came across my old recipe book from when I was about 13. I flicked through it a bit and came across this recipe that was one of the first dishes that contained vegetables that I would actually eat without too much complaints. Of course I then had to make it for dinner, now with added vegetables!!

*I don’t think I actually ever used beef mince, I think it is meant to be pork but my pro dyslexia seems to have had a part in the formation of this recipe.

Perfect post climbing late night carb fest!!

Paul Hollywood's Gluten Free Pittas

So, after eating leftover pizza from Bella Italia and my LAST focaccia from Italy for breakfast, I then spent the rest of the day morning my loss by making pitta breads to try to fill the gap the focaccia were leaving.

Side note: If anyone knows anywhere in the UK that you can buy these babies, please let me know!! Also give them a try whether you are gluten free or not, they taste sooo good!! especially topped with cheese.

^look at that texture!!!

Paul Hollywoods Gluten free pitta breads as seen in last years bake off for free from week.

Recipe at: http://www.bbc.co.uk/food/recipes/gluten-free_pitta_bread_09625

Ever since watching the episode I have been trying to find psyllium powder everywhere with no success until last Sunday. I think it is more widely available, I just didn’t look in the right places. Anyway after starting to make the recipe then realising I needed eggs that obviously for the first time ever, there was none in the fridge. So after a quick trip to Waitrose whilst leaving the psyllium powder soaking, I got on with making them.

The recipe seemed pretty usual for gluten free bread. Using psyllium powder instead of xanthan gum that I have used previously. One thing I wasn’t sure about was the table spoon of salt required. The final breads do have a good flavour but I am not sure quite so much salt is needed for it, especially when they have nigella seeds in.

I used to make my own gluten free bread all the time before uni mainly because it was better than what was in shops at the time. During uni, the flat was never clean enough to make bread without it getting contaminated and since then the bread on offer in shops has improved a lot. I still prefer fresh bread though! Hence my love of seeking out gluten free cafes and patisseries.

No matter how long it has been, one thing I definitely remember is that gluten free bread never doubles in size during proving, because gluten is essential for so many reasons at this stage of bread making. But this dough did!!

I was absolutely shocked when I took it out the boiler room. After seeing the jelly like texture of the soaked psyllium powder, I presumed it wouldn’t be much different to using xanthan gum because that too creates a jelly like texture whilst gluten is more elastic.

Here are a few of my final pitta breads. They may not all be the same size and shape but they are all perfect in my eyes. And they all have pockets!!!!

The recipe was very easy to follow and I would  definitely recommend trying it. However, I would recommend using 3 tsps of nigella seeds instead of 3 tbsps as in the recipe because they become quite over powering in contrast to a filling. Also you could probably 3rd the portion of salt too, if you want a healthier pitta.

Nevertheless I am very happy with the result. I managed to make 16 100g (uncooked weight) pitta breads rather than 12 but that just means extra to be frozen for another time. I will definitely use this recipe again but probably with the changes I have suggested and maybe trying out the recipe with buckwheat flour for a different flavour.

Whether you are gluten free or just a lazy chef wanting an excuse not to kneed your dough – this recipe is worth a try!

http://www.bbc.co.uk/food/recipes/gluten-free_pitta_bread_09625

Chocolate Ice Cream

After buying an ice cream maker because I thought it was essential for making good homemade ice cream, I have decided that it was a waste of money and I much prefer this recipe.

It is based on a chocolate mousse recipe and it involves no cooking or churning. It is the easiest, quickest and tastiest recipe ever. It sets so quickly too, you can be eating ice cream in no time!!

Ingredients:

• 5 eggs separated
• 80 grams of caster sugar
• 200 grams of milk chocolate
• 100 grams of dark chocolate
• 50g of salted butter
• 200 ml of double cream

-Makes about 2 litres

Method:

Get out 4 bowls, one smaller and three larger (one of these must be microwave safe)

Place the bowl of chocolate and butter into the microwave and heat for 30seconds blasts until it is melted.  Whisk the other mixtures one at a time, rinsing the whisk in between until each reaches a soft-firm peak texture and there is no crunchy sugar crystals (rub a drop of the mixture between two fingers to check).

When the chocolate is melted, stir in one spoon of the whisked egg yolks first to lighten the mixture then fold in the rest. Next, fold in the egg whites in the same way and then the double cream. Stir until the mixture is an even consistency. At this point you can add any toppings into the mix such as marshmallows or chocolate chips. I added 100g of white chocolate for the version in the photo below. Once you are happy with the mixture place it in the flat in the freezer for at least 3-4 hours. If you need the mixture to set more quickly, add an extra 100g of chocolate and 50g of butter to the initial ingredients.

So here it is, my homemade no churn ice cream. Its not quite the weather for it anymore but I have hope in the British weather!!

Creamy Butternut Squash Risotto

I love butternut squash risotto – it is one of my favourite comfort foods, but it is often very rich, which my body can’t cope with very well. So I came up with a solution…

Ingredients:

• 2 tbsps of coconut or sunflower oil
• 1 medium onion diced
• 2 cloves of garlic chopped finely
• 1/2 a hand full of Taragon (optional)
• 1 small butternut squash pealed and grated with the seeds removed
• 2 carrots grated*
• 2 parsnips grated (this is the secret ingredient, it sweetens the dish and gives the creamy texture without making it too rich)*
• 150g of Arborio risotto rice (brown or white)
• 1 gluten free vegetable stockcube
• 50g of Parmesan grated (optional)
• 30g of toasted pine nuts (optional)
• 1 handful of crispy lardons (optional)
• 1 handful of rocket leaves (optional)

serves 2-3

*you can leave the skin on these, just wash them thoroughly before grating. The skin contains most of the fibre.

Method:

1. Place the oil in a large sauce pan on a medium heat. When it is melted, add the onion, garlic and tarragon and stir regularly to avoid the onions browning.
2. When the onions stop smelling strongly, add the grated vegetables and turn the heat up while stirring them in.
3. Add the rice and enough cold water to cover the ingredients in the pan. Stir in then leave till the water is boiling. In the mean time boil 500 ml of water separately with the stock cube.
4. When the risotto is boiling, stir in about 300 ml of the stock. Stir the risotto regularly and add more of the stock each time it absorbs it all.
5. Boil the rice for the recommended time on the packet (usually 20 mins for white rice and 45 for brown rice) then remove a teaspoon of it to taste if the rice is cooked. If it is not cooked keep adding more stock until it is cooked, you may need to add extra water.
6. When the rice is cooked and it has absorbed most of the water in the sauce pan creating a starchy consistency, stir in the Parmesan and add some salt and pepper to taste.
7. Serve then top with rocket, lardons and pine nuts.

This is one of my favourite dishes and it never fails to make me feel better when I’m ill. I hope you like it!