A recipe for Brazilian Cheese Puffs came up in my email box this week and it reminded me that I modified a similar recipe to make it eggless a couple of years ago. On Friday I thought I’d give it a whirl again though I made a few more tweaks to get it right. I have only made this eggless and gluten-free, but if you use vegan cheese and rice milk, I imagine it would work fine. The original recipes did not have baking powder in them, but with replacing the egg I find it needs the baking powder. These are great as little nibbly things. When I commented on them on a cooking group, I was told that they are often eaten with caramel. This seems a strange idea to me, but I might try it one day.
70 g grated parmesan cheese
200 g milk
60 g oil (I used sunflower)
1 heaped teaspoon Orgran No Egg powder (or use EnerG)
2 teaspoons gluten-free baking powder
170 g tapioca starch (My friends who have lived in South America tell me that potato starch is sometimes used instead.)
1 teaspoon salt
- Preheat a fan-forced oven to 200 C (or 220 C for non-fan forced). It needs to be a hot oven.
- Place everything into a blender or thermocooker and blend until mixed well. On my Bellini I use speed 8 for about 10 seconds, scrape down the sides and then speed 8 for 5 seconds.
- Place tablespoons full (4 teaspoon tablespoon) into greased mini-muffin tins and bake in the oven for about 12 minutes. Watch carefully as it’s easy to overdo it.
I’ve been doing some travelling this year, visiting Scotland and England. I was born in the UK so had a lovely time catching up with relatives as well as doing some sightseeing. The Scottish Highlands are absolutely amazing and I did see a ripple on Loch Ness so Nessie made an appearance just for me!
I was thrilled with finding the wonderful Schar bread in Tesco and Sainsbury stores. I really wish that our regular shops stocked it here in Australia. I was surprised to find that it was not so easy to obtain the Orgran No Egg (egg replacer) that I often use in cake recipes. Eventually I tracked it down in a Holland and Barrett store and I also saw it in a different health shop. So, if in the UK, check out the Holland and Barrett shops for it. This cake recipe was given to me 24 years ago, so I decided to make it gluten-free and vegan. The icing is made from cream cheese so if you want it vegan, have a look at substituting a vegan cream cheese and non-dairy margarine or just enjoy without icing. If not nut-free, a handful of walnuts thrown into the mixture go down well too.
190 g gluten-free self raising flour
20 g cocoa powder
110 g sugar
1/4 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
1 cup grated carrot (weighs approximately 140 g)
225 g crushed pineapple
80 g water + 2 teaspoons Orgran No Egg (or use EnerG or use 2 eggs if you can have them)
115 g vegetable oil (I use sunflower oil)
- Mix all of the dry ingredients together in a bowl with a wooden spoon. Add the carrot and mix well again.
- Add all of the wet ingredients into the middle and mix well with a wooden spoon.
- Spoon into a medium sized ring tin.
- Bake at 160 C fan-forced (180 C conventional) oven until a skewer inserted comes out not sticky. I found this took around 60 minutes.
Icing (not vegan)
- Mix 60 g cream cheese and 30 g soft butter together with electric beaters.
- Add 1/2 teaspoon vanilla and beat again.
- Add 175 g sifted icing mixture (powdered sugar/confectioner’s sugar) – make sure if it has starch that it is cornstarch not wheat start.
- Add 2 teaspoons lemon juice and mix well.
It was Hubby’s birthday last Monday and when I asked what he would like for his birthday he requested chicken satay. I first made this years ago but had to stop making it as a regular meal as my daughter is severely allergic to nuts. Now that she lives with her husband, we can safely have peanuts in the house again. I decided to try to make it suitable for the Bellini thermocooker, so that I can speed up the process. This is a very quick recipe without a lot of ingredients:
5 teaspoons of red curry paste (I bought some from the Asian section of the store – you can make your own but I was in a hurry on the day. I like mine a bit spicy and would have added an extra teaspoon, but the rest like this amount. Add more or less to taste.)
20 g olive oil
600 g chicken, cut into largish cubes
1 tin (400 g) coconut milk
30 g fish sauce
30 g brown sugar
120 g crunchy peanut butter (I used the Kraft ‘All Nuts’ one) For nut-free, try using the Eskal ‘Free Nut Butter’. It is made with sunflower seeds and tastes very nutty. You could also make your own sunflower seed paste using the machine.
- Add the red curry paste to the Bellini bowl with the oil and cook on ST temp, speed 1 for 5 minutes. For stovetop cooking, cook in a saucepan for a few minutes.
- Add the chicken to the bowl and cook on 100 C, speed 1 for 5 minutes. On a stovetop, fry the chicken for a few minutes.
- Add the rest of the ingredients and cook on 100 C, speed 1 for 10-12 minutes. Check that the chicken is cooked through before serving. On a stovetop, add the other ingredients and simmer for about 10 minutes.
- We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.
I’ve been meaning to do a blog post about these for some time. My friend’s daughter is both gluten and lactose intolerant and these scones can be adjusted to make them low lactose. She has been asking for the recipe so here goes:
300 g gluten-free self raising flour (I use the Aldi or Orgran brand)
1 teaspoon GF baking powder
80 g butter (chopped into cubes – butter contains very little lactose)
200 g feta cheese, in cubes (feta cheese has a small amount of lactose – 0.5 g per 100 g product)
100 g fresh baby spinach leaves
190 ml milk (for the low lactose version, use a low lactose dairy milk, or use rice milk)
A little extra flour
- Preheat the oven to 200 C/390 F (fan-forced) or 220 C/430 F (conventional)
- Place the flour, baking powder, butter, cheese and spinach into a food processor or thermocooker (I use the Bellini Intelli Kitchen Master).
- Press pulse on the machine until the butter, spinach and cheese is incorporated into the flour.
- Add the milk and pulse in short bursts until the mixture has just come together.
- Turn onto a floured board and roughly pat out. The mixture will be very moist.
- Cut into about 12 squares with a knife and place on an oven proof tray.
- Bake for 15-20 minutes or until golden.
- If you don’t eat all of these in one sitting, freeze the remains and re-heat using a microwave when needed. They do not keep well on the bench overnight.
- If you don’t like feta cheese, different types of cheese should work fine.
It’s only just starting to cool down here, near Brisbane, but it’s cool enough to think about soup making. I make this soup in my Bellini Intelli Kitchen Master, but can be cooked on a stovetop and with a blender. This is a fairly standard base recipe. If you like a bit of curry or something else, feel free to add to taste.
500 g pumpkin, cut in cubes
1 medium sized potato
1 large onion
2 cloves garlic
675 ml chicken stock (use vege stock for vegan) – I use 700 ml water and 2 teaspoons of chicken stock paste made in the Bellini.
200 ml cream (if using – omit for dairy-free and vegan)
- Add pumpkin, potato, garlic and onion to the jug*. Use speed 7 for 3 seconds.
- Add stock and cook on speed 1, 100 C for 20 minutes. Leave the measuring cup off and place the simmering basket over the opening to prevent splatter. (On stovetop, bring to the boil then turn down and simmer until the vegetables are cooked).
- Take the lid off the jug and allow to cool for at least 10 minutes. I take the jug out and leave on a hot mat for 10 minutes. *Do not omit this step. It is dangerous to blend hot food at high speed.*
- Return the jug to the base and replace the lid and ensure the measuring cup is in place. Set the timer to 25 seconds and speed 1. Press start and as it is working, gradually increase the speed up to speed 8. When it has finished, remove the lid and check. If it needs to be smoother, replace the lid and repeat. For soup cooked on the stovetop, use a stick blender or other blender according to the instructions. Take care with blending hot food!
- Add the cream and reheat on speed 1, 90 C for about 5 minutes.
- Serve with grated cheese and black pepper, if desired.
* For a roasted garlic taste, just add the garlic to the jug at first with a little olive oil and cook for 5 minutes, speed 1 on the steam temperature (ST). Then proceed with the other steps in the recipe.
Well, phew, the school year is done and dusted, so I can get back to blogging. These chocolate biscuits are based on a recipe I saw elsewhere, and I have changed them to make them gluten and egg free as well as dairy free. I used my Bellini thermocooker to make them, but a food processor or hand method would work as well. I have made them with butter, and have also tried them dairy free when making them for a dairy allergic child, and they taste yummy both ways. Here’s the recipe:
200 g plain gluten-free flour (I used the Aldi ‘Has No’ brand, but other brands will work fine eg. White Wings, Home Brand, Orgran)
50 g cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon baking powder
330 g caster sugar
150 g Nuttelex or another dairy free margarine (butter can be used if not dairy free)
40 ml water plus 1 teaspoon of Orgran ‘No Egg’ powder (or use EnerG powder) plus 10 ml (2 teaspoons) oil (I used sunflower oil).
Alternative egg substitute if you don’t have egg replacement powder: 1 tablespoon (4 teaspoons) flax meal plus 3 tablespoons hot water. Mix together and allow to cool before using.
- Measure the dry ingredients into the Bellini jug or food processor and mix for 30 seconds on speed 4 to combine. If doing by hand, sift ingredients together.
- Add the Nuttelex or butter in cut up chunks.
- Press the ‘pulse’ button on the machine or processor until the Nuttelex is incorporated evenly. I usually find it takes about 3-4 quick pulses.
- Add the egg substitute and pulse again until the egg substitute is combined. If working by hand use a knife to incorporate the wet ingredients.
- Roll the mixture into teaspoon sized balls. Press down with your hands and place on trays. Press down lightly with a fork.
- Cook at 160 C (fan-forced) or 180 C conventional oven for 11 minutes.
- Allow to cool and harden before eating.