Glutenless pastry crust

If you have a friend who cannot eat gluten but you want to serve a savory starter or sweet pie that everyone can eat try this recipe - it is light and is suitable for sweet dessert fillings as well as savory fillings. It will also work as a pizza crust!

1 cup rice flour (if possible brown)

2 tablespoons tapioca flour - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder

1/2 cup sesame seeds, ground (or pecans, or other nuts) An easy way to grind sesame seeds is in a coffee grinder
1/4 teaspoon sea salt
5 tablespoons vegetable shortening, or oil
3 tablespoons water (maybe a bit more)

Oil a pie dish.
Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl. Cut shortening (or oil) into flour mixture (using a fork and a knife). Add water and mix. You want the pastry to be wet enough so that when it is pressed together, it sticks together (forms a ball easily). Often times it will not be wet enough after adding the amount of water called above, but it is better to start with less water and add more as needed; so if it is not wet enough, you will need to add additional water one tablespoon at a time to achieve a good moist dough.

Place pastry into the pie dish and press it gently on the bottom and up the sides. Using a fork, gently poke small holes all over the crust (so it does not puff up).

If filling with a non-bake filling, such as lemon merangue pie, bake the crust in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 25 to 30 minutes. Let the crust cool before filling.

If using pie crust with a filling that bakes, quiche, fill crust and bake as directed for the particular pie filling.

Makes 1 medium to large pie crust.

VARIATIONS:
For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.

Could use any combination of the following non-gluten flours: brown rice flour, whole-grain millet flour, whole-grain amaranth flour, and/or whole-grain teff flour OR if you don't mind using a flour with gluten then what ever you have available!
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Special Chili Meatloaf in a pan

A one pan meal to help warm up a party of six - economical and tasty!
1 1/2 pounds fat free mince

3/4 cup onion, finely chopped
1/3 cup salty biscuits, crumbled
1 egg, slightly beaten
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt

TOPPING
3 cups mashed potatoes, prepared
1 11-ounce can whole kernel corn combined with choppd  red and green peppers, (drain corn)
1/4 cup green onion, thinly sliced
Sharp cheese, shredded

Heat oven to 375ºF. In large bowl, combine meatloaf ingredients (first 7 ingredients), mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.


Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese (1/2 to 1 cup). Gtill 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.

Potato Cheese bread

With cooler weather in the air this is the time to serve soup and bread in the evening.

This bread is an ideal accompanyment to soup - tasty and easy to make.

If you prefer rolls then use the dough only setting on your machine and then shape into rolls - or you could make it by hand ........
3/4 cup heavy whipping cream or sour cream
1/2 cup potato cooking water
1/3 cup plain mashed potatoes, room temperature
1 1/2 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
3 cups bread flour
3/4 cup diced sharp Cheddar cheese
1/4 cup diced onion
1 1/2 teaspoons bread machine yeast

Place all ingredients in your machine in the order recommended by your machine's manufacturer. Place the pan in your machine. Select the Basic/White cycle and press start.

Jelly Cookies

I have just invested in some non stick silicone trays - this works perfectly with them!

Enjoy.

3 1/2 cups all purpose flour

1 teaspoon baking powder

1 1/2 cup butter or margarine

1 cup sugar

1 package (3 oz.)  gelatin any flavor
1 egg
1 teaspoon vanilla

Mix flour with baking powder. Cream butter, gradually, add sugar,and gelatin,
beating well. Beat in egg, and vanilla. Gradually add flour mixture. Mixing
well, force dough through cookie press onto ungreased cookie sheets. Sprinkle
with additional gelatin,same flavor. Decorate if desired. Bake at 400 deg.about 8 min. or until edges are golden brown.

Beetroot in sour cream

We have a large amount of beetroot in our garden so we like to use it in different ways and this an good accompaniment to both hot and cold dishes.
500 Grams Beetroot, washed

125 Milliliters Water
3 Milliliters Salt
200 Milliliters Sour Cream
4 Large Spring Onions, chopped

Cook beetroot in the water with salt on high in the microwave 12 minutes.

Peel and slice and arrange in overlapping layers in a round dish.
Pour sour cream over beetroot and heat in microwave until hot - about 4 minutes - sprinkle with spring onions.

Meatballs with Whisky Sauce

This lifts the hunble meatball ino a class of its own!
4 slices packaged white bread, crustless and crumbled

1/2 cup milk for soaking
1 large egg
3/4 teaspoon dried thyme or three sprigs fresh time taken offthe stalk
3/4 teaspoon dried rosemary or 1 sprig of fresh rosemary
1/2 teaspoon ground coriander
1/2 cup finely diced onion,
1 tablespoon oil to cook onions until softsoft
1 3/4 pound ground beef or, chicken
Salt and freshly ground black pepper
1/3 cup dry bread crumbs for coating
4 tablespoons vegetable oil
5 tablespoons unsalted butter
1/4 cup minced shallots
1 clove garlic, minced
2 ounnets white mushrooms, stems removed, and cut into 1/2-inch pieces
1/4 cup Scotch whiskey
1/4 cup coarse-grain mustard
2 tablespoons flour
2 cups beef stock,
PLUS
1/4 cup beef stock
1 bay leaf fresh or dried
6 medium carrots, peeled and cut into 3/4-inch rounds
2 teaspoons sugar
3 leeks, white parts only, cut into 3/4-inch rounds
3 stalks celery, peeled and cut into 3/4-inch lengths
1/3 cup minced parsley, for garnish
Boiled potatoes or cooked rice for serving
If you substitute  chicken for beef , then season the poultry mix with
thyme and sage and omit the coriander
TO MAKE THE MEATBALLS:
Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess
moisture and transfer the soaked bread to a food processor along with the egg,
thyme, rosemary and coriander. Process until combined, then add the cooked
onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
Transfer the mixture to a bowl, add the remaining meat and mix with your hands.
Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in
the dry bread crumbs, coating all sides.
TO COOK THE MEATBALLS AND MAKE THE SAUCE:
In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil
and 2 tablespoons of the butter. In two batches, brown the meatballs making
sure they are crisp on all sides. When they are brown, remove them with a
slotted spoon to a plate. Add the shallots to the remaining fat in the
casserole and saute for a couple of minutes or until tender. Add the garlic
and mushrooms and saute for 2 to 3 minutes or until tender. Add the whiskey
and boil, scraping up the juices on the bottom of the casserole into the
whiskey and simmer for a minute or so or until the whiskey has almost
evaporated. Add the mustard and the flour and cook for a minute. Add 2 cups
of the beef broth and bring it to a simmer, whisking all the while. Add the bay
leaf and simmer for a couple of minutes. Adjust the seasoning and return the
meatballs to the sauce (the dish can be made a day or two in advance up to this
point). Simmer the meatballs, uncovered, to heat them and finish cooking them
while you make the vegetable garnish.
TO MAKE THE VEGETABLE GARNISH: In a
separate 12-inch skillet over moderate heat, heat 2 tablespoons of the
remaining butter. Add the carrots, sugar and the remaining 1/4 cup of beef
broth. Cover and simmer for 3 to 4 minutes or until partially cooked. Add the
leeks, celery  and 3/4 cup of water. Cover and simmer for 10
minutes longer or until the vegetables are tender. Uncover the skillet,
evaporate the liquid over high heat until the vegetables are glazed. Add the
remaining tablespoon of butter and season with salt and pepper to taste.
TO SERVE THE DISH:
Discard the bay leaf. Spoon the meatballs onto a plate and top
with mushrooms and gravy. Scatter glazed vegetables over the meatballs and
garnish with the parsley. Serve with boiled potatoes or rice.

Bran Microwave English Muffin Bread

This is a new twist on a brakfats brad - good for you and also delicious!

4 cups all-purpose  white flour

1 1/2 cups 100% bran

2 packages  Rapid Rise Yeast
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
/2 cup water
Cornmeal

In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125 to 130ºF). Stir liquid into dry ingredients. Mix in remaining flour to make smooth batter.

Grease two 8 1/2- × 4 1/2- × 2 1/2-inch microwave-safe loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting until batter doubles in size. To bake: cook one loaf at a time, on HIGH (100% power) for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.

Good served with jam and whipped cream - or butter an honey.

Popcorn Balls

We all like popcorn - especially the savory kind - lots of butter and salt or even coated in cheese.

This is different and makes a lovely sweet treat.  ideal for children's parties or just to have when sitting around watching a good movie!

1 cup unpopped - pop in the ususal way

1/4 cup water

1 cup white sugar

1 cup brown sugar

1 cup  syrup (flavour of your choice - honey, maple, caramel)

1 teaspoon butter

1 tablespoon vinegar

1/2 teaspoon baking soda

Pop popcorn, salt to taste. Combine all other ingredients except soda in a saucepan. Boil to the soft boil stage (use a  candy thermometer if you have one ). When you reach soft boil stage, stir in baking soda. Pour caramel sauce over popped corn.

To make popcorn balls, wait until cool enough to handle. Coat your hands with butter. Form balls, but don't pack. Wrap in plastic wrap. Enjoy!

These do last for a few days wrpped this way so can be made ahead but are better fresh.

Baked Garden Tomatoes With Cheese

Excuse my silence we have had massive power cuts and Internet problems

This is an ideal recipe to use up all the glut of tomatoes that always seem to be ready at the same time.   those tomatoes you have now. This versatile dish is great as a side dish , on toasted baguette slices or brown toast, as a zesty omelet filling, or on grilled fish.

2 tablespoons  olive oil

3 garlic cloves -- chopped (or to taste)

1 medium onion -- chopped

1 3/4 pounds fresh  tomatoes -- cut 1/2" pieces or use cherry tomatoes

3 tablespoons chopped fresh chives

1 cup freshly-grated Parmesan cheese - (packed)

1 cup freshly-grated Romano cheese - (packed)

(Other cheeses may be substituted but they must be flavourful)

Preheat oven to 350 degrees.
Oil 11- by 7-inch baking dish.
Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add garlic and sauté until fragrant, about 30 seconds.
Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.

Mix in chives; season with salt and pepper.
Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

For a change add chopped fresh basil leaves and/or small cubes of mozzarella cheese or use yellow and green tomatoes with the red ones to add summer color.

If you feel adventurous add some red and green pepper slices.

Red Pepper Soup

3 tablespoons butter or margarine 4 medium red bell peppers -- seed, cut in strips (add a chilli if you like it hot)
1 1/2 cups chicken or vegetable stocksalt
1/8 teaspoon cayenne pepper -- to tastesour cream

1. In a 3-quart saucepan over medium heat, melt butter. Add peppers.

2. Cover; cook peppers over medium heat until tender, about 8 minutes.

3. Pour peppers and liquid into a food processor or blender (if you use a blender, you may have to process in 2 batches). Process 2 minutes.

4. Return soup to pan and add stock. Season to taste with salt and cayenne pepper; heat until hot.

5. Serve soup with a dollop of sour cream on top, or thin sour cream with milk or water and swirl it into soup. Do not stir.

Makes 4 cups.

* Timesaver Tip: Soup can be prepared through step 4 up to 3 days ahead and stored, covered, in refrigerator. To serve, heat and complete step 5.

The Easiest Cheesecake

I am always looking for easy recipes and sometimes find or invent them because I do not have all the ingredients for a standard recipe!

This cheesecake came about for just that reason - I could find no cream on the supermarket shelves and I did not have any lemons!

350 ml of cream cheese

1 packet of lemon jelly (you could use any flavor you fancy!

I biscuit crust pie shell (I like to use ginger biscuits)

Make up the jelly with half the quantity of water and let cool until like syrup
Whip the cream cheese until really smooth and then beat in the jelly.
Pour into your biscuit crust and let set - decorate with fresh fruit of your choice

Banana Pancakes

A different breakfast treat - or serve as a dessert with lots of whipped cream and maple syrup.
1 and a half cups light brown or white flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups milk
2 tablespoons oil
2 medium ripe bananas -- finely chopped

Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.

Oh no, no baking powder!

Ever run out of baking powder - or don't like what is available?

You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It is gluten free. Measure it out carefully because too much or too little can upset a recipe's balance.

Baked Eggs With Crabmeat

This is a simple and exotic starter if you add the sherry or brandy and use some creative garnishing. Serve with Melba toast or crusty bread.

8 ounces crabmeat -- canned or frozen

8 eggs

1/2 cup milk
Dash of dry sherry or brandy if likd
salt and pepper to taste

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350F F) 30 minutes. Serves four.

Apricot Couscous Pudding

Talking of couscous - if you like it as much as our family does then try this recipe for a change! You can use any dried fruit you like - peaches, pears or even prunes! 1/2 cup milk 3 tablespoons sugar 1/4 cup dried apricots 1 vanilla bean -- pulp scraped or vanilla essence 1 1/2 cups steamed couscous 1 container apricot flavored yogurt - (8 oz) 1/4 teaspoon ground cinnamon Heat milk, sugar and apricots (chopped) in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes. Add pulp from vanilla bean to milk (or add essence) and whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard cups, sprinkle with cinnamon and refrigerate for 1 hour. This recipe yields 4 servings.

Couscous

Want something different to serve with a meat or chicken dishes - try this very easy and tasty alternative to rice or potatoes.

Couscous is a grain that is quick to prepare. try alternatives - use chopped macadamia instead of pine nuts or omit the currents and add some chopped chili or green and red pepper.

Make a full meal by adding cooked pealed prawns! delicious - but leave out the currents again! 4 tablespoons unsalted butter - (1/2 stick) 3/4 cup chopped onion 3 cups Chicken Stock - use a cube

1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 1/2 cups couscous 1/2 cup pine nuts -- toasted 1/4 cup currants Melt the butter in a large saute pan, add the onions and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes. Add the pine nuts and currants to the couscous, stir and serve. This recipe yields 6 to 8 servings.

Fudgy Chocolate Delights

100 Grams Butter 25 Milliliters Golden Syrup 200 Grams Tennis Biscuits -- lightly crushed 25 Grams Raisins 50 Grams Candied Cherries 150 Grams Baking Chocolate -- CHOPPED ****Icing**** 50 Grams Baking Chocolate 25 Milliliters Milk 25 Milligrams Butter 175 Grams Powdered Icing Sugar -- sifted Melt butter and syrup and stir in biscuit crumbs, fruit and chocolate - mix well - (chocolate should melt completely but butter not become oily). Press into a cling wrap lined 500 gram loaf tin and refrigerate overnight if possible. Turn out onto a serving plate and remove cling wrap. Place icing ingredients except icing sugar in a bowel and melt. Add icing sugar and beat in well - spread over loaf and mark with a fork - serve sliced - decorate with extra cherries if required or nuts such as pecan halves.

A tot of brandy, rum or whiskey may be added with the melted butter and syrup - this makes it an ideal end to a special meal.

You may serve it with whipped cream or even a good ice cream but be warned it is very rich.

Fresh Fruit Sorbet in Seconds

This is a lovely light dessert for a hot summer's day. It can be made with almost any soft fruit and a tot of vodka, rum. brandy or whisky elevates it to a real dining experience.

4 cups fresh fruit -- see directions 1/2 cup fresh orange juice sugar to taste 1 pinch salt mint or fresh fruit -- for garnish For fresh fruit: Use 4 cups of sliced strawberries or peeled peaches, nectarines, kiwi fruit, bananas, papayas, or mangoes. Before freezing, toss peach, nectarine, or banana slices with about 2 tablespoons lemon juice to prevent browning. 1. Spread sliced fruit in one layer on a baking sheet. Freeze, uncovered, until frozen solid. 2. Place frozen fruit and orange juice in a food processor or blender. Process until smooth, stopping to scrape work bowl as necessary. If your machine struggles to process the frozen fruit, let fruit stand 10 to 15 minutes at room temperature to thaw slightly. Depending on the size of your blender or food processor, you may have to process fruit in several batches. 3. Add sugar and salt (amount of sugar will depend on the sweetness of the fruit). Makes 3 to 4 cups (about 6 servings). Sorbets can be made about an hour before serving and held in the freezer. After about an hour, the edges get icy and the mixture must be re-processed.

Birthday Cake For a Diabetic Recipe

I have had several requests about a birthday cake for diabetics - this one is courtesy of Information About Diabetes.com - there are other recipes on this site as well. It sounds so good that even non diabetics should enjoy it. Use ordinary unsweetened whipped cream. Birthday Cake For Diabetic Recipe Ingredients: 2 cup sifted cake flour 2 1/2 tsp baking powder 1/2 tsp salt 6 tbsp margarine, softened 1 1/4 tsp vanilla 1/4 tsp almond extract 1 cup sugar 1 egg 3/4 cup milk 1/2 cup sugar-free strawberry jam 1 cup nondairy whipped topping Preparation: Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine,vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth.Turn into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. If you want you can add a drop of red food colouring to the whipped topping before putting it on top of cake. Birthday Cake For Diabetic Recipe provided for you by Information About Diabetes.com

Chard Tart

This is a bit complex but really good. i use 'Bright Lights' chard in red and yellow - they have a nice mellow flvour.

=== crust === 1 package active dry yeast 1 teaspoon sugar 1/4 cup warm water 3 tablespoons sour cream 1 egg 2 cups all-purpose flour 2 tablespoons butter -- softened 1/2 teaspoon salt === filling === 2 tablespoons olive oil 1 large onion -- thinly sliced 1 red bell pepper -- seeded, sliced thin 1 pound Swiss chard -- (preferably ruby -- chard) 1 egg 1/4 cup chopped fresh basil leaves salt -- to taste black pepper -- freshly ground, to -- taste 3/4 pound cheddar cheese -- grated Combine the yeast, sugar, and water in a small bowl, and let sit until foamy, about 5 to 10 minutes. In a large bowl, combine the sour cream and egg, then stir in 1/2 cup of the flour and the butter and salt. Add the yeast mixture and mix thoroughly. Gradually add the remaining 1 1/2 cups of flour until a soft dough is formed. Place the dough on a lightly floured surface and knead lightly until it is no longer sticky, adding a bit more flour if needed. Place the dough in a buttered bowl, turning to butter the entire surface. Cover and let dough rise until doubled in size, about 1 hour. For the filling, heat the oil in a skillet, and slowly sauté the onion until soft, about 5 minutes. Add the red pepper slices and sauté for 5 minutes longer. Preheat the oven to 350F. Bring a large pot of water to a boil. Carefully rinse and clean the Swiss chard and chop coarsely, including the stems. Cook the chopped chard and stems for 2 minutes in the boiling water. Drain the chard and squeeze out as much water as possible. Stir together the egg, basil, pepper, salt, and the cooked chard. Grease a 10-inch tart pan with a removable bottom. Punch down the dough and roll out on a floured surface to form a 14-inch circle. Fit the dough into the tart pan, trimming the excess from the edges. Spread the onion and pepper slices over the bottom of the tart shell. Cover with the Swiss chard mixture, then top with the cheese. Bake for 45 minutes, or until the top is golden. Cut into wedges and serve hot. This recipe serves 10 to 12 as an appetizer or 4 to 6 as a light lunch.