Tag Archives: gluten-free

Coconut, Ginger and Lime Crème Brûlée

22 Jun

CB Square2I love my family and friends and my favourite thing in the world is cooking for the people I love. Sometimes however,  and before I hear any protests, I do appreciate this is through no fault of their own,  they make it a near impossible task.  I mean honestly, what can you make for dessert for a bunch that have among them the following dietary no-nos: lactose, gluten, any form of cheese and no meat whatsoever?  So, no cheese cake, no gelatine based desserts,  no ice-cream, no cakes or pies or tarts or cookies – which pretty much destroyed all the usual tricks I can quickly pull from my hat.

Secret confession time? I love challenges like this – and so to the internet to find solutions. Thanks to Tom Aikens for this amazing little number, which I’ve tweaked ever so slightly. I’ve used Asian flavours because we were having an asian inspired Barbecue,  but this is one of those wonderful desserts where the only flavour limit is your imagination – I think we’re doing a salted caramel one next or maybe one inspired by the Waterside Inn with pistachios.

CB INGTo start take:

  • six egg yolks
  • the zest and juice of one lime
  • a piece of ginger about the size of your thumb (ish)
  • 75gm golden caster sugar
  •  extra golden caster sugar for the brûlée
  • 500ml lacto free cream (if you aren’t lactose intolerant use double cream)
  • 125ml whole lacto free milk (if you aren’t lactose intolerant use whole milk)
  • 2 tsp of coconut flavour

CB Grated Ginger and Lime ZestHeat the oven to 160°C and finely grate the zest off of your lime and grate the ginger.

CB, Cream,  Milk, lime and gingerAdd the milk, the cream and the grated lime zest and ginger to a small sauce pan and slowly heat over a low flame.

CB Eggs, sugar,  coconut and limeJuice the lime and then place the lime juice,  the egg yolks,  (save the whites for marshmallows or meringues) the caster sugar and the coconut flavour into a large bowl (or the bowl of your mixer) and whisk until pale and fluffy.

CB Eggs mixedOnce your egg mixture looks like the one above check on your milk/cream mix – it should be just shy of boiling.

CB Strain CreamStrain the milk and cream mixture to remove the ginger pulp and lime zest – you want the crème to be smooth and creamy to contrast with the crunchy brûlée and if you leave the ginger and lime in,  it will just be gritty. Pour the strained milk/cream mix on to the egg mix and whisk the two together.

CB Unbaked Boil your kettle and fill a large,  flat bottomed, oven proof dish so that the water is about 1.5 cm deap.  Place the egg/cream mixture into your ramkins and place the ramkins into the oven proof dish. Place the dish into the oven and bake for about 45 minutes.

CB BakedThe tops of your custards should still have a slight wobble, BUT they SHOULD NOT be brown *blush*, but if they do brown a little, don’t panic, the brûlée will cover any errors.  Place the custards in the fridge for at least two hours or if you like to prepare ahead, overnight.

CB dust with sugarWhen you’re ready to serve dessert remove from the fridge and lightly dust the tops of your custard with a coating of golden brown sugar and then. . .

CB Blow TorchBURN BABY BURN   Lightly caramelise the sugar with a blow torch.  THIS IS THE MOST FUN EVER!  I may be a little sad.  If you don’t have a cooks’ blow torch run out and buy one now trust me you WILL thank me you can turn on the grill of your oven on to it’s highest setting and pop the dessert under the grill.  Keep an eye on the sugar and remove the moment sugar has melted.  Pop the desserts back in fridge for a few minutes to cool down and to harden the sugar and then dig in.

CB Finishing shot 2

 

 

 

 

Salted Caramel Marshmallow Pops

9 May

Food Gawker Submission 3Sometimes when browsing the supermarket shelves (fess up, we all do it) you spot an ingredient that makes you go Oooooh, and then Hmmmm and before you know it you’re that crazy lady standing still in the aisle muttering to yourself, envisioning all the things you’re going make with your amazing new find.  I do this more than I like to admit, but that’s not the point, the point is Oooooh, look what I found.

MP FlavourThat’s right SALTED caramel flavour.  Can we all say YUM!  So salted caramel . . .  salted caramel marshmallows . . . on a stick . . . covered in chocolate.

MP INGTo start take:

  • 2 egg whites
  • 2 tsps Salted Caramel Flavour
  • 400gms golden caster sugar ( you can use white, but golden will give a more caramelly flavour and yes, caramelly is a word.
  • 400 ml cold water
  • 36 gms powdered gelatine (about 4 tablespoons)
  • 20mls of golden syrup
  • 1 tsp salt
  • icing sugar and corn flour in equal measure to dust
  • 200 gms chocolate to coat
  • salt crystals to decorate

MP Sifted SugarLine a baking dish (mine was 29cm by 24cm) with parchment paper and sift some of the corn flour icing sugar mix on the bottom.

CM Egg WhiteIn a heat proof bowl, whisk the egg whites until they form firm peaks.

MP GelatinPlace some water in the bottom of a small pot and then create a double boiler by placing a bowl in the pot.  Make sure the water doesn’t touch the bottom of the bowl.  Add 200mls of water to the bowl and sprinkle the powdered gelatine on top of the water.  Set this aside.

MP MixutreAdd the sugar,  the syrup, the salt and the water to a medium sized pot and place over a medium heat.  Bring the sugar mix to a boil and cook until it reaches 130°C,  or 266°F for those of you across the pond.  A few minutes before the mixture reaches 130°C, place the pot with the bowl of gelatine on a medium heat and warm until the gelatine has completely dissolved.  Once you’ve reached 130°C, remove the sugar mix from the heat and add the gelatine mix to it.  Be careful, the mix WILL bubble up.

MP BeatenWhisk up your egg whites one more time and then, with the electric beater still whisking, slowly pour the sugar syrup on the egg whites until it has all been absorbed. Continue whisking until the mixture thickens and resembles the mixture in the bowl above.  This should take about 7-8 minutes.

MP SettingPour the mixture into your prepared baking dish and leave to set (about 4 hours)

MP CubedSprinkle  a chopping board with your corn flour, icing sugar mix and turn your marshmallow slab onto the chopping board. Then using your sharpest knife (either oil it or coat it in your corn flour, icing sugar mix) cut your marshmallows into cubes.

MP Melted ChocolateMelt your chocolate, either in a microwave or in a bowl over a pot of just simmering water.

MP DippedStick a cake pop stick into your marshmallow and dunk it into the chocolate.  AVOID the temptation to pop the whole lot in your mouth at this stage.  Or maybe try just one . . . you know in the interests of quality control 😀

MP coolingOnce your pops have cooled slightly, but are still tacky, sprinkle a some salt crystals on top.  If you put them on while the chocolate is too warm they will dissolve.

MP BiteEnjoy the squishy awesomeness!

 

 

Fruit Salad with Meringue Nests

22 Jul

FS2 Finished

I am currently enjoying my first British summer.  This is my third July in the UK, but lets face it the last two summers were completely rubbish.  The best bit about this weather is that it finally feels like barbecue (or braai) season.  As a South African, cooking meat outdoors over a flame is a deeply engrained cultural pastime.  One bordering on religious fanaticism.  I would dearly love to share some of the amazing meals we enjoy with you, but unfortunately braaing (or barbecuing)  is strictly “men’s work.”  Now as liberated and enlightened my BH is in every other aspect, I have more chance of spontaneously combusting then I do of  being given charge of the Braai (Barbecue) tongs.

My job in this summer performance is to prepare salads and dessert.  That’s it. That’s all us women get and surprisingly, none of us complain.  Weird, huh?

So that’s why this is yet another sweet post and why there will probably be a few more in the next couple of days.  Well that’s my story at least and I’m sticking to it.  Anyway in weather like this, you need something cool and refreshing and that requires minimal time in the kitchen.  Fruit salad is always a winner and here it’s dressed in a honey, lime and mint dressing served with meringue nests and chantilly cream.

FS IngThis serves 8:

Meringue nests:

  • 5 egg whites
  • 250gm caster sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp lemon juice
  • 1 tsp vanilla bean paste (optional, but so yummy)

Salad:

  • A mix of your favourite fruit, I used grapes, strawberries, mangoes, blueberries and pineapple
  • 8-10 mint leaves
  • 2 limes
  • 2 Tbs of honey

Chantilly Cream:

  • 200 mls double cream
  • caster sugar to taste
  • 1 tsp vanilla bean paste

FS Sep EggsFirst preheat the oven to 110 °C and then separate the eggs and place the whites in a clean bowl.  Save the yolks for pannacotta or a nice quiche.

FS egg whiteAdd the cream of tartar and the lemon juice and then beat until soft peaks form.

FS sugarWeigh out your sugar.  A handy tip to remember is to use 50gms of sugar per egg white.

FS MeringueAdd the sugar a tablespoon at a time  and always ensure the sugar is completely incorporated before adding the next tablespoon of sugar.  Continue whisking until your mixture resembles the one above and then fold in the vanilla bean paste.

FS nestsLine a large baking tray with parchment paper and then using a star tipped nozzle and a piping bag, pipe your nests onto the paper.  Place in the oven and bake for two hours.  This should produce a relatively robust meringue that still has a squishy inside.

FS Lime Juice

Now get on with your fruit salad.  To make the dressing, squeeze the limes getting as much juice as you can from them.  The vitamin C in the juice will prevent your fruit from browning.

FS dressingAdd the honey to the lime juice and whisk with a fork until it’s incorporated.

FS MintFinely chop your mint leaves and add this to the lime-honey mix.

FS saladChop your fruit into bite sized pieces and toss with the dressing.  Chill until needed. FS cooked nests

Once your nests are ready, allow them to cool.   FS creamOnce they are cool, make the chantilly cream by adding the vanilla and sugar to the cream and beating it until it holds its shape.  Then assemble by topping the meringue with cream and fruit salad.  Enjoy.

FS Ready to eat

Gluten Free Banoffee Cupcakes

19 May

Banoffee finishedI don’t usually like to post two very similar items so close together, but I have an amazing mum-in-law who is celebrating her birthday and   I think we can all agree unequivocally that ‘Birthdays = Cake.’  This is a little tricky for my mum-in-law as she can’t eat gluten.  So I’ve tweaked one of my favourite recipes for banana loaf into these (hopefully) scrummy gluten free banoffee cupcakes.  Happy birthday, mum.

Banoffee INGTo make 12 cupcakes take:

For the cupcakes:

  • 2 ripe bananas (the riper the better)
  • 125gm softened butter
  • 120gm caster sugar
  • 2 eggs
  • 1 tsp vanilla (paste, essence or extract)
  • 15ogm self-raising gluten free flour
  • 1 tsp cinnamon
  • 1/2 a 379gm tin of  caramel (or use dulce de leche)

For the banana crisps: (use to decorate the cupcake, but great in homemade muesli or granola)

  • one banana
  • the juice of one lime or lemon
  • 1 Tbs icing sugar

For the frosting:

  • 125gm softened butter
  • 300 gm icing sugar
  • 1 Tbs milk
  • 1/4 cup of caramel
  • 1/4 tsp of salt
  • and fudge chunks to decorate

banoffee butter and sugarPreheat the oven to 180°C and then place 125gm of softened butter into a large mixing bowl and add the caster sugar.  Cream together for about 2-3 minutes until the mixture is a very pale yellow.  banoffee eggAdd one of the eggs and beat well, then add the other other and again beat well until everything is well mixed.

Banoffe mashed bananaMash the bananas together until smooth and then add with the vanilla to the butter mix.

banoffee bananaMix the flour and cinnamon together and sieve on top of the butter mix.

Banoffee flour and cinnamonFold the flour into the mix with a spatula.

Banoffee baking tinLine a muffin tin with cupcake cases and fill each to about 2/3 full.

Banoffee bakedBake for about 15-18 min until  they are golden brown and a toothpick comes out clean. Leave to cool and get started on your banana crisps.

Banoffee banana and lemonTo make the crisps first squeeze the lemon or lime, whichever you’re using, and mix in 1 Tbs of icing sugar. Then thinly slice the bananas and brush both sides with the lemon-sugar mix.  Allow the oven to cool to 100°C and pop in the baking tray for an hour.  You’re not cooking the bananas so much as dehydrating them.

banana cripsAfter an hour turn the banana pieces over and put back in the oven for another hour.  After two hours take them out of the oven and leave to cool and crisp up and then store in an airtight container until you’re ready to decorate the cupcakes.

Banoffee holesOnce the cupcakes have cooled, using an apple corer make a hole in the centre of each cupcake by pushing the apple corer two thirds of the way into the cup cake and twisting.

Banoffee caramelPlace the caramel into a ziplock bag or piping bag and fill each hole with caramel.

Banoffee butter and caramelTo make the frosting place the softened butter and 1/4 cup of caramel in a large mixing bowl and beat until light and creamy.

Banoffee with salt

Add the salt to the butter caramel mix and beat.  Then add the icing sugar and beat until all the icing sugar is combined.  (You might need to add a little more icing sugar to get the right texture.)  Then add the milk and beat until light and fluffy.

Banoffee icingOnce the icing is ready, place in a piping bag with a large star-tipped nozzle and pipe onto the cupcakes.  Then decorate with fudge chunks (these do contain wheat glucose syrup, but wheat glucose syrup does not contain gluten and is safe for celiacs) and banana crisps.  Enjoy! Banoffee cupcakes

oh.four.one.

the port elizabeth blogger

The Banting Cook

Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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