Gluten-free and Egg-free Recipes (with some Dairy-free options)

Archive for February, 2015

Gluten-free and Eggless Macaroni Cheese Sauce in the Bellini

Now that I have this whizbang new thermocooker I intend to use it to help me out in the kitchen. I’ve been making macaroni cheese for years. It’s my youngest son’s favourite meal but it can take a bit of time with stirring the sauce on the stove. I tried a few people’s recipes but they were either too thick or too thin for our liking. I’ve fiddled around and have finally got the texture and taste that we like so here it is. If it’s a bit thin for your liking, then add a little more cornflour. If it’s not cheesy enough then add more cheese. I’m sorry about the picture. I only thought to take it once my middle son had attacked it, so it looks half eaten and a bit blurry because he was complaining that he wanted to eat! I don’t cook the pasta in the Bellini, because some of us need gluten-free pasta and some eat wheat pasta, so they are cooked separately.

Ingredients

200 g bacon rashers (fat removed) – optional

1 large onion in quarters (or use shallots)

2 tomatoes, chopped separately

65 g butter

40 g cornflour (make sure it is gluten-free corn cornflour, not wheaten cornflour) – mix this with a little of the milk (about 100 g milk)

180 g cheese (in chunks – pick the cheese you prefer)

750 g milk

Method

1. Place the chopping (sharp) blade in the jug. Place the bacon and onion in the jug. Set to speed 7, 6 seconds and press start.

2. Scrape down the jug with the spatula and add 10 g of the butter.

3. Cook at speed 3, 100 C for 3 minutes.

4. Add the rest of the butter, the cornflour (in milk), cheese and milk.

5. Cook at speed 3, 90 C for 10 minutes. In the last couple of minutes of cooking, add the chopped tomatoes through the lid.

6. Top the cooked pasta and enjoy.

My half eaten, blurry picture:

IMG_0747

 

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4 Minute Butter and 13 Second Whipped Cream in the Bellini Intelli Kitchen Master

This is obviously not a dairy-free post! I’m on a group page on Facebook called ‘Bellini Addicts’. It’s a great place to get help with using the Bellini Intelli Kitchen Master (my new thermocooker). I’ve noticed that a lot of people complain about taking forever to make butter or even just whipped cream. I had some cream that needed to be used so I thought I’d have a go. Here are the pictures and method:

For whipped cream

Make sure that the jug is cool and that the sharp (chopping) blade is inserted. Do *not* insert the ‘butterly’ (also called mixing tool). Add the cream (it must be full fat) to the jug and set to speed 10 for 10 seconds and press start. This will give a very soft whipped cream. If you want it firmer, set to speed 6 for 3 seconds and press start. It’s done! Just to make it crystal clear – the ‘butterfly’ tool is not used.

For 4 minute butter

Again, make sure that the jug is cool and that the sharp (chopping) blade is inserted. Do *not* insert the butterfly at this stage. Set to speed 10 for 10 seconds and press start. Repeat this 4 times (50 seconds in all), scraping down the jug after the first 2 times. It should start looking like this:

butter pic 1

Scrape down the sides with a spatula and insert the ‘butterfly’. Set to speed 3 for 2 minutes and press start. At some point soon you will hear a sloshing sound as the buttermilk separates. This happened for me at 1 minute but I let it go to 1.5 minutes to be sure and then pressed stop. This is what it looks like:

butter pic 2

Drain the buttermilk and save for using in cakes or pancakes. After this you need to wash the butter. Add a cup of fridge cold water to the butter. Set to speed 3, 30 seconds and press start. Drain the water and repeat with another cup of water. The butter is done (picture below). If you want to add oil and salt to make spreadable butter this is when to do it.

butter pic 3

Gluten-free and Eggless Risotto (can be made dairy-free and vegan)

IMG_0713

I have a new toy! Some years back now a few friends were raving about the Thermomix. For those who don’t know what this is, it’s an appliance which performs a number of functions and also heats as well. A few years ago I heard about something called a Bellini Intelli Kitchen Master. This is basically a much cheaper thermocooker. On special it can be as low as $250 as compared with the $2000 Thermomix. After umming and ahhing for a long time I finally got one for Christmas. I love it, and will be posting some recipes from it soon! Risotto is the dish that everyone raves about with thermocookers.  I love risotto, but for some years I’ve been using an electric pressure cooker to cook it. I have a Tefal electric pressure cooker that I can set up and cook risotto in 20 minutes. It’s so quick that I often make it when I’ve had a busy day or need to go out at night. For my vegan friends who follow this blog, please omit the bacon/fish and put in whatever you like. There are no real rules, just the basic proportions of rice and stock. And just a side note – we only buy meat that is produced humanely. I can’t eat eggs but when I purchase them for my family I insist on free range eggs and I don’t buy cage eggs. I also buy free range/RSPCA approved chicken. So here’s my recipe for risotto using a pressure cooker:

Ingredients

a few rashers of bacon, chopped (omit if vegan and substitute whatever you like here)

1 teaspoon minced garlic (2-3 cloves)

a small chopped onion or shallots (some call these spring onions – I mean the long thin ones)

1 tablespoon (20 ml) olive oil

1 tablespoon butter (or just use more olive oil if dairy-free)

1 litre cold chicken stock (or use vegetable stock for vegan) Make sure it is gluten-free!

500 g arborio rice (it is important to get arborio rice as it is the best for creamy risotto)

parmesan cheese (omit if dairy-free)

smoked salmon for the top (I use a 200g packet for this much risotto)

Method

1. Place the bacon, onion, garlic and oil in the pressure cooker and saute for a few minutes.

2. Add the butter. Once it’s melted, add the rice and stir to coat the rice.

3. Add the cold stock. Place the lid on and set to low pressure for 6 minutes.

4. Release the pressure and remove the lid. If it seems a little too liquidy, allow to sit for a few minutes.

5. Serve onto a place and top with grated parmesan cheese and smoked salmon.

That’s as easy as it is. No standing at the stove stirring for ages or having to heat the stock separately. It comes out with just a tiny bit of ‘bite’ to the rice which we like, but if you want it softer then maybe add a minute to the cooking time. We just don’t like it gluggy.