Happy Hanukkah

Okay being girl from a small Village in South Wales, ‘Other’ religions weren’t really talked about not because there is racism in the village just because it wasn’t really known. So in turn I knew very little to nothing of other regions and there customs (apart from RE studies at school which doesn’t really mention foods).

So on my ever increasing quest to find new food I found a post about making Latkas (Jewish potato cakes) the post i found was full of Glutenus foods which are out of the question for me to eat, so i search again and found the post here which I mentions a couple of days ago

I decided to give it a go I had my casserole already cooking and nearly done in my slow-cooker , So I though a nice compliment would be Latka’s

I did a batch in the frying pan which was for Hubby , T and R and my batch I did in the oven with a little bit of oil(I don’t really do fried food any more because of the cross-contamination the frying pan holds for me).

Latka'sHere is the batch that was Oven bake (I was too late for the other as they were eaten within second of me placing them on the dinner table lol).

Unfortunately I wasn’t paying enough attention to the oven so they burnt on the edges but still very enjoyable and will defiantly make them again.

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Gluten free Bread pudding without the bread

This recipe was created because I was on the search for a breakfast sports bar without oats

Preheat the oven to 180oC

 

4 oz puffed rice

4 oz of smashed up rice cakes

200ml Orange juice

400ml of water

1 1/2oz brown sugar

3 oz marg (dairy free spread)

2 eggs

1 oz of sunflower seed

4 1/2 dried fruit

1 oz trail mix without the banana

you’ll need a food processor for this add the rice cake and puffed cake to the food processor then add the orange juice and water to mixture until it is all soaked up, now add the rest of the ingredients and mix it all up as you go.

once it all mixed up added it to the backing tray and cook for 20- 25min

The cake that came out was nothing like a solid bar more like bread pudding , very nice to eat

Unfortunately I have since learn that I have a problem with puffed rice so this wont be on my list to make again (unless it was a problem with the brand of puffed rice, it will be a while before I try it again)

I posted the recipe up for other to try if they are wanted to try it.

Macaroni cheese

As i can nolonger have dairy cheese and wheat pasta i thought my days of enjoying Macaronie cheese was over but i didn’t need to fear for long as i have found a local supermarket has started selling dairy free ‘cheese’ in the form of soya mild (it not to bad ) . the next test was to find out want i can and can’t do with this ‘cheese’.

I found that it work well melted on jacket potato and on cheese and even just in a plan sand witch.

As it is the season for Flu and Cold , and i have surcomed to a nasty bout of a heavy cold (2 out of 4 already have it, we me takes the total sofar up to 3 and hubbies not feeling to good either  )i was in need of a good old comfort food.

I was thinking a good old home made soup but i didn’t have the energy to chop the veg so the next best thing is simple Mac & Cheese.

Using left over pasta from yesterday i made up a ‘Cheese sauce’ with dairy free spread, coconut milk, and potato starch and 1/4 of a packet of soya mild (from tesco)

I used potato as i didn’t want an extra taste to the sauce, my taste bud are out of whack with this cold.

Here is what i did to serve 1 person

(approx 50grams)1/4 packet of finally chopped soya mild about (if you can’t do soya, any dairy cheese alternative which can melt from bottom heat would also work)

about a tablespoon of spread

3 tablespoons of potato starch

and about 500ml of coconut milk

add the spread to a saucepan and heat but keep an eye on it so it doesn’t burn, once all the spread has become a liquid (but without burning) add 3 tablespoon of potato starch (you can uses less , but I like a thicker sauces), once a dough has formed I add the milk slowly and whisk the spread and spread with the milk until combined. Now add the ‘cheese’ and occasionally stirring so it doesn’t stick, at this point I start cooking (if you havn’t got any leftovers )the pasta according to the packet, Once the cheese sauce is gooey you can add it on top of cooked drained pasta. I like to season with peppers (because i love it!).

You can go one step farther and chuck the pasta and cheese sauce in to an oven so it bakes but i wanted the food quicker cos i have a bad cold and am a crabbit lazy rabbit today.!

Pasta , tomato and sausage

Recently i have discovered that some smoked sausages are suitable for me to eat so i went out and got a packet so i could try here is the dish is used them in

100g per person Gluten free pasta (I have been using ‘free from’ pasta from asda)

(1/4 per person) Pork Smoked sausage  (I have used Mathisson’s Original Smoked pork sausage). Any cooked sausage could also be used as a replacement

my cheat pasta sauce (which can be found here)

Cook the pasta as instructed on the packet, Slice up the Sausage in to as small as possible rounds, now add all the ingredients in to a mixing bowl. Mix it all up as much as possible and serve up in to serving bowl.

 

 

 

 

 

 

 

pasta sauce ~cheat version

Okay this is my Cheat version for pasta/tomato sauce,

feeds 4-6 people

4 x 400g tins of chopped tomato (you can uses plum tomato and just chop them up before you add them to the mixture )

1 x 600g of bolonage sauce in a jar

1 tablespoon of tomato pure

sprinkling of dried herbs

400g (about 400ml) of water to fill and rinse the jar and tins out and add to the mix

add all the ingredients to a saucepan then add the water to the tin’s and jar in turn then add the resulting water to the saucepan and gentle heat until it starts to bubbles, remember to stir occasional to prevent the mixture burning at the bottom of the saucepan

Honey and Mustard marinated chicken

A real simple recipe here
Uses equal quantities of honey and mustard (Dijon), season with salt & peppers if need, if you need the mixture a bit more runny add some oil I uses olive oil but not much.

You have few choices how to uses this, you can put it on shreaded chicken as a dressing , or marinate skinless fresh chicken and grill or oven bake.

Braised Red cabbage

I love this dish especially when it come to the colder months and even Christmas

  • 1 Red cabbage
  • water to fill a high sided oven proof dish (like a pyrex dish)
  • 100ml Vinegar
  • 2/3 apples
  • small amount of sugar (appr 20g)

Chopping up the red cabbage in to slices (not forgetting to remove and discard the ‘white stalk’ part which is inside the cabbage),chop up the apples

layer a oven proof dish with red cabbage , apple then a sprinkling of sugar , repeat until the dish is filled or the ingredients have been used up, place about 100ml of vinegar in to the dish and cover the cabbage/apple mix with water , cover and place in the oven at 180- 200Oc fo 1 hour.

I normally do this dish by eye as the size of the red cabbage and apples can differ in sizes but here is a basic plan that you can uses as a guideline