Chunky Pineapple Sorbet

Chunky Pineapple Sorbet

Inspired by: Myrecipes.com

Why?

I had bought a pineapple with the knowledge that we were having friends over for dinner. However when their plans changed, it was too much for two of us to eat, and in the light of the fact that we were going away for the weekend, I wanted to use the pineapple so we didn't come home to fruit rotting in the refrigerator. 

Time Taken:

20 minutes preparation+7 hours freezing.

Number of Dirty Dishes:

Fork, medium sized bowl/saucepan/container which is suitable for freezing, measuring cup, tablespoon, knife, chopping board.

I used:

1 cup sugar

2 Tbs lemon juice

1 Pineapple

What I did:

In the medium sized bowl (which is suitable for freezing) dissolve the sugar in the lemon juice, and stir until combined. 
Skin and core pineapple and cut the remaining flesh into small pieces 1cm square, and add to the bowl. 
Mix with a fork and mash as much of the pineapple flesh as possible. 
For a smoother finish blend the pineapple, sugar and juice until pureed and then return to bowl. 
Cover bowl and freeze for 3 hours until it is frozen on the outside but still soft in the middle. 
Mash sorbet with a fork to break up the pineapple as much as possible and distribute the ice and then return to the freezer for 4 hours. 
Serve and Enjoy!

Comments after eating Pineapple sorbet:

YUM! This is delicious!

What I would do different:

Adding some fresh mint leaves in here would make a great flavor.

Scones

Scones

Inspired by:

Simon and Alison Holst- Gluten free baking.

Why?

We had just come back from a weekend away, and had no food in the house. I was feeling too unwell to go to the shops, but needed something quick and easy for lunch.

Time Taken:

10 mins preparation+15 mins cooking

Number of Dirty Dishes:

Tray, bowl, spoon, fork, measuring cup, measuring spoon

I used:

2 cups Gluten Free Flour

4tsp baking power

½ tsp salt

75g dairy free margarine- cold

¾ cup dairy free rice milk

3 Tbs sugar

What I did:

Preheat oven to 200C and line 20x 25cm baking tray. 
In a medium sized bowl mix gluten free flour, baking powder, sugar, salt and dairy free margarine and blend with a fork until the margarine is well combined and the mixture looks like small crumbs.
Add rice milk gradually and mix it in with a spoon to form the dough. 
When the dough is mixed, use a tablespoon to create equal spoons of dough on the baking paper, placing them a few centimeters apart (should make 10-12 tablespoons). 
Bake for 10-15 mins or until a cake tester comes out clean.

Comments after eating Scones:

YUM! I have missed the taste of hot scones with melted margerine! Delicious, a little bit sweet and so soft! Perfect with golden syrup, margarine or jam! Reheats well in the microwave.

What I would do different:

The proper way to make scones involves using a round to cut the floured dough into circular buns. However this method didn’t work for me and so I found spooning to be just as effective, or better. Next time I will space them out on the tray in an even pattern!

Lemonade

Lemonade

Inspired by:

Simply Recipes

Why?

I bought some lemons to make lemon bars and had some lemons left over. I came across the lemonade recipe as I was searching online for inspiration. I have never tried it before, but have heard so much about it through friends from the US, so I thought I would give it a go.

Time Taken:

15-20 mins preparation, plus 40 mins to chill.

Number of Dirty Dishes:

Saucepan, lemon squeezer, knife, spoon, measuring cups, jug

I used:

1 cup sugar,

1 cup lemon juice- from 6-8 small lemons

1 cup water

5 cups cold water

What I did:

In a medium sized saucepan add lemon juice, water and sugar and mix together. 
Place the saucepan on a medium heat and stir until sugar has completely dissolved. 
Take off the heat and allow to cool.
Add to 5 cups cold water and chill in jugs for 40 minutes, OR chill syrup for 40 minutes and add the cold water before serving.

Comments after drinking Lemonade:

I have made this three times in the last week I love it so much. Everyone that I have served it to, loved its refreshing taste and came back for more.

What I would do different:

Fresh mint would be a great garnish.

Anzac Slice

Anzac Biscuits/Slice

Inspired by:

Family Circle Kids Cookbook Recipe

Why?

I continued the Australia Day celebrations from last week. We had more visitors from Australia come and stay and they had missed out on celebrating Australia Day. What better to cheer them up than some warm Anzac slice!?

Time Taken:

10mins +20 mins cooking

Number of Dirty Dishes:

Saucepan, wooden spoon, measuring cups, medium bowl, tray

I used:

1 ½ cups rolled oats (or rolled rice if oats isn’t in your gluten free diet)

1 ½ cups gluten free flour

2 tbs golden syrup

125g dairy free margarine or ¼ cup oil

3/4 cup sugar

1 tbs hot water

1tsp bicarb soda

*see what I would do different for the recipe with coconut

What I did:

Preheat oven to 180C and line 20cm x30cm baking tray. 
In a medium saucepan, melt dairy free margarine and golden syrup. 
In a cup mix hot water and bicarb soda and then add to the syrup, stirring well. 
Take off the heat (turn off the element). In a medium sized bowl mix together oats, sugar and gluten free flour. 
Pour syrup over the dry ingredients and mix well until combined. 
Pour into tray and flatten into the pan with the back of the spoon making sure the mixture is even. 
Bake for 20 minutes (it will be gooey/bubbling when it comes out of the oven), and then leave to set for 10 minutes before cutting.

Comments after eating Anzac biscuits/slice:

This slice is a winner with so many, which I am always surprised by that as I think it looks healthy (in a way that might make the eater think the biscuits are bland) because of the oats, and in general when it comes to dessert I find that friends don’t often choose the healthy looking option they choose the yummie looking option. I think the golden syrup gives them a delicious taste that not everyone, especially here in our international community is used to as It’s very easy, it’s vegan, and very delicious.

Comments/What I would do different:

Normally coconut is added to this recipe, but as I didn’t have it I added extra oats and flour. 
If you add 1 cup of shredded coconut, then only add 1 cup of rolled oats and 1 cup of gluten free flour. 

Normally this recipe is made as a biscuit/cookie not as a slice. I have had no success in getting my mixture to stay separate in the oven (perhaps a side effect of the dairy free part) and so I cut them into biscuit squares after it is cooked instead of despairing every time.

Custard

Custard

Inspired by:

Recipe on the BBC.co.uk by Mary Berry

Why?

My Australian friends and I had tried to make pavlova and so we were left with 4 egg yolks. I have always wanted to make custard from scratch and this was my chance.

Time Taken:

15 minutes.

Number of Dirty Dishes:

Measuring cups, spoon, whisk, bowl, saucepan, teaspoon

I used:

2 cups of rice milk

1 tsp vanilla powder

4 egg yolks

2 tsp corn flour (gluten free)

½ cup sugar

What I did:

In a medium sized bowl whisk eggs and sugar together. 
Add corn flour and whisk until well combined. 
In a medium sized saucepan heat rice milk until it simmers, then remove from the heat and pour over the egg mixture. 
Whisk together and then return the mixture to the saucepan and cook, stirring constantly over a low heat until the mixture thickens. 
Serve immediately.

Comments after eating Custard:

My friend said it tasted very similar to the egg custard her grandmother made (although the rice milk gave it a slightly different flavor), and I was satisfied with the result, even though I have only tasted custard made from custard powder. After eating it our other friend decided she liked it so much that she was inspired to make it at home, which is the best complement anyone can give me!

What I would do different:

I actually put in 4 tsps of corn flour, but 2tsp is enough (and 2tsp was how much was in the original recipe).

It goes well with mixed berries, but not as nice with chocolate.

Fake Tim Tams or Chocolate Mousse Biscuits

Fake Tim Tams or Chocolate Mousse Biscuits

Inspired by:

Slice base from Gluten Free Baking Book by Simon and Alison Holst and Nigella Lawson’s Instant Chocolate Mousse

Why?

It’s Australia Day on the 26^th of January, and so I wanted to make something that reminded me of Australia. TimTams are one of our famous biscuits- they involve, two chocolate malt biscuits with chocolate icing between them, covered in chocolate. Yum. Without the malt and the gluten and dairy to aid me.  . .here is my attempt!

Time Taken:

Mouse=20 mins, Biscuit base=40 mins, Chocolate=10 mins. 1 hr 10 mins.

Number of Dirty Dishes:

Saucepan, spoon, bowl, spoon, tray, bainmarie, spoon, knife

I used:

Base:

100g melted dairy free margarine

¼ cup castor sugar

1 cup gluten free flour

¼ cup cocoa

Mousse:

150g Gluten free marshmallows

1 Tbs of dairy free margarine (can substitute for oil)

250g dairy free chocolate (I used 40% cocoa solids)

¾ cup dairy free milk substitute

1tsp vanilla essence/powder.

Coating:

100g dairy free chocolate.

What I did:

Preheat oven to 180C and line 30cm x 40cm baking tray.

In a medium sized bowl combine the ingredients for the base (dairy free margarine, castor sugar, gluten free flour and cocoa) and mix well together. 
Pour out on to tray and with a spoon smooth onto the base of the tin so that the batter is evenly spread and is half a centimeter thick. 
Place in the oven and bake for 10 mins or until the centre is firm. (If a crunchy biscuit is desired pull base out of the oven and let cool for ten minutes and then rebake for another 10 minutes or until firm). 
Cut the base in half.

While the base cools combine mousse ingredients (marshmallows, dairy free margarine, dairy free chocolate, dairy free milk and vanilla), in a medium saucepan over a low heat. 
Stir mixture continually until marshmallows are melted, taking care not to boil the mixture. 
Let mixture cool for ten minutes and then spread over one half of the biscuit base and place the other half of the biscuit base on top of it so that the mousse is sandwiched between the biscuit layers.

After ten minutes cut the biscuits into thick fingers about 5cm long and 2.5cm wide and separate out on the baking paper.

Melt the remaining dairy free chocolate over a bain-marie, and once chocolate has liquidified pour it over the biscuits until they are covered. 
Once done, lift the biscuits off the paper slightly so that the chocolate runs underneath and coats the bottom of the biscuit as well.

Let the biscuits set, and enjoy.

Comments after eating fake Tim Tams:

Yum! Very chocolatey and delicious. Our friend who does not normally enjoy chocolate desserts liked them very much which was a big complement. Everyone was happy. Not exactly TimTams. . .but it satisfied my craving!

What I would do different:

I didn’t double bake the slice, and I would do that next time or use biscotti in an effort to make the biscuits more like Tim Tams which have that biscuit crunch. My crust was firm before I added the mousse and the chocolate, but when encased in chocolate and mousse, it soaked up the moisture and became more cake like than I desired. No complaints about the taste though!

Quick Chocolate Mousse

Quick Chocolate Mousse

Inspired by:

Nigella Lawson’s Instant chocolate mousse

Why?

It’s Australia Day on the 26^th of January, and I wanted to make something that was “Australian.” The last time I had checked the shops, they did not have golden syrup so I could not make Anzac biscuits, and recently some dictionary has ascribed the Pavlova to New Zealand (although I am planning to make one next week for our next lot of visitors) so I thought I would try making fake Timtams! I’m using chocolate mousse for the chocolate icing inside them so I made a little extra for dessert.

Time Taken:

10 mins melting+ 10 mins cooling+ 20 mins refrigeration =40 mins.

Dirty Dishes:

Saucepan, spoon

I used:

150g Gluten free marshmallows

1 Tbs of dairy free margarine (can substitute for oil)

250g dairy free chocolate (I used 40% cocoa solids)

¾ cup dairy free milk substitute

1tsp vanilla essence/powder.

What I did:

Combine ingredients in a medium saucepan over a low heat. 
Stir mixture continually until marshmallows are melted, taking care not to boil the mixture. 
Let mixture cool for ten minutes, and then pour into serving dishes and refrigerate for 20 minutes. 
If desired, a teaspoon of mint or another essence can be mixed in before refrigeration to give the mousse another flavor. 
Serve and enjoy.

Comments after eating Quick Chocolate Mousse:

Delicious, we enjoyed it and so did our visitors. My husband said he liked it better than the other mousse and better than my chocolate brownie. . .which I can't remember him saying before.

What I would do different:

Next time I will ensure I stir on the bottom enough, as at the end I thought I had burnt it a little, but the chocolate had just congealed. I’d probably make more so I can eat it again as it serves 4-6 depending on portion size and so this time there wasn't too much left for the next day.