I get so busy ‘doing’ that I dont’ blog about it. I actually started this post in June!
My kitchen has been a mess this week. I needed a special treat to send to Kinder with my son for days when other kids bought in birthday cake to share. I attempted to make macarons as they are popping up everywhere and an original gluten free, dairy free, soy free, corn free recipe. Well the almond ones were a complete failure and ended up in the bin. I did realise though that I don’t actually like the strong almond flavour of a traditional macaron so at least I learnt something.
I’d reserved half of the meringue to make coconut ones as my sons kinder is also nut free. They taste a lot better than the almond ones in my opinion as I’ve never been a fan of strong almond flavours such as marzipan. I even refused to have marzipan on our wedding cake.
But I still wasn’t happy with these to send them to kinder. They were huge and very sweet. So instead I went back to an old favourite that I have been making for years. I used to make this as a teenager when I took over making the cakes and biscuits in our house. I didn’t have to tweak it at all. I just needed to make sure that the rice bubbles I used were gluten free and use Nuttelex instead of butter or regular margarine like I would have in the past.
Date and Bubble Slice
250gm dates – chopped
1/2 cup sugar
125gm margarine or butter
4 cups rice bubbles
Combine dates sugar and butter in a small pan and cook until the dates are mushy. Be careful not to overcook this mix as if you do your bars will go very hard.
Place your rice bubbles into a large bowl and stir in date mix until it is combined.
Spray your slice pan with a little oil and sprinkle with coconut.
Press your mix in firmly and sprinkle the top with more coconut.
Allow to become almost set in the fridge then slice into fingers or if its fully set, use a bread knife to cut your fingers.
Maybe one day I’ll update with photos.
Have you ever found yourself thinking about something and wondered how you got there? Well that is what its like on the internet for me nowdays. i find myself on a page, not knowing how I arrived there as I have leapfrogged from one site to another. Its sort of like taking a walk in the bush – around this tree, over that log, around that rock… then suddenly you come across something wonderful.
This is one of those wonderful things. It is an article I found on Nourishing Hope
. It is a great introduction to the biomedical approach which can be applied to many chronic conditions.
… I haven’t listed out dinners for almost 2 weeks.
I know this as I have each nights dinner scrawled on my fridge blackboard. Its actually been quite enlightening as it shows how much variation there can be.
So here we go:
- Pork chops with vegetables
- Lamb Steak with salad and homemade chips
- Apricot chicken with rice and beans
- Lamb Rissoles with vegetables
- Roast chicken with roasted potato, pumpkin, beetroot and steamed beans
- Tempura Fish and homemade chips
- Pork stirfry with fried rice
- Pork sausages with fried potato and peas (this was a Dad creation as I was attending a lecture)
- Chicken Korma curry with rice and peas
- Pork Sausages – a slack night where this was all we felt like – no veges.
- Lamb casserole made with chops, potato, pumpkin and carrot and served with a side of Kale and red cabbage sautéed with bacon and garlic until wilted.
- Lamb spaghetti Bolognese with rice pasta for our son and rice and corn pasta for the rest of us.
- Pumpkin soup made with stock made from the carcase of the roast chickenwith GFDFCFSF bread rolls
- Devilled Sausages with mashed potato and peas
Wow, it really has been a while!
I’m still not having success with baking though. Those ‘yummy’ fig and honey muffins didn’t turn out very well. My raspberry and apple variation sounded yummy but tasted tart and its pinky brown colour made them look like half cooked rissoles. Next I made it to the recipe but I didn’t like the gritty texture of the figs. My mum said she often made it with sultanas as she didn’t like the texture of the figs either. Dates or apricots might work well too.
I have soaked some nuts this week so our son can have his much adored cashews without it upsetting him. I’m so glad I asked my mum if I could have her dehydrator. I put the nuts in to soak in the morning, drain whilst I’m preparing dinner, put on to dry out over night in the dehydrator and in the morning they are done. From these I will make my own nut flours as I think I should soak the nuts first before grinding into flour so as not to upset our sons stomach as he obviously can’t digest unsoaked nuts. I will do a post about the benefits of soaking nuts soon.
Coconut flour is also on my radar. I can buy organic dessicated coconut and I want to try making coconut milk with it and using the left over pulp to grind into flour. I will buy a bag of commercial coconut flour, which apparently is defatted, to compare it with. Hopefully they are similar and I can use this possible waste product in my baking. Its very low GI and high in fibre, so a very healthy baking ingredient.
Fortunately I have a week with my mum soon so we can experiment. She has already been trying out recipes for me and my dad says the carrot cake she made was quite good. I can’t wait. Lets just hope the Chilean volcanic ash cloud doesn’t disrupt our travel plans.
Just a quick post to list our meals for the week.
- Buckwheat and Sorghum Pancakes ( a lazy night)
- Apricot Chicken with rice and green beans
- Lamb and pork steaks with Rice Salad
- Tempura fish with homemake chips and salad
- Shepherd pie with peas
- Turkey Meatballs with Pasta (rice pasta for our son and rice and corn for the rest of us – cooked separately)