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

Posts tagged ‘bellini’

Bumpy Chicken – egg-free, dairy-free, gluten-free

When my daughter was little we were staying at my parents’ house and my mum was cooking fried chicken. My dad came home and asked her what we were having for dinner and my daughter’s response was, ‘Bumpy chicken’, so we’ve always called fried chicken ‘bumpy chicken’. I’ve been wanting to make a nice bumpy chicken recipe for a while and on the Thermomix Recipe Community site is a recipe for Krispy Fried Chicken. It’s not gluten-free or egg-free. I decided to have a go at making it without wheat flour and eggs and in the process changed the proportions of ingredients to suit our taste so I’ll put my version here. I’m sorry there is no picture. Hopefully I can add one later:

Ingredients

1 tablespoon (4 teaspoons) salt

3 teaspoons black peppercorns

1 tablespoon dried rosemary

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon dried tarragon

1 teaspoon yellow mustard seeds

175 g white rice flour

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

Method

  1. Put all of the ingredients except the rice flour, garlic and onion powder and paprika into a mini-chopper or thermocooker (I use a Bellini Intelli Kitchen Master). I put my Bellini on speed 9 for 10 seconds then repeat it. I don’t like the herbs too finely ground, but if you want them finer just repeat until it is to your taste.
  2. Add the rest of the ingredients and mix on speed 6 for about 10 seconds (or mix together well in a bowl).
  3. I use half of this mixture at a time. I just coat the chicken by placing the mix on a plate and then dipping chicken breast pieces in it. You could also use a bag and shake all of the pieces together.
  4. Fry in a layer of oil of choice until cooked and crispy.

Eggless and Gluten-free Brazilian Cheese Bread

img_1286

img_1287

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.

Ingredients

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

Method

  1. Preheat a fan-forced oven to 200 C (or 220 C for non-fan forced). It needs to be a hot oven.
  2. 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.
  3. 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.

Quick Chicken Satay Gluten-free, Egg-free and Dairy-free (with nut-free option)

peanutchicken

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:

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.

Method

  1. 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.
  2. 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.
  3. 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.
  4. We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.

Gluten-free and Egg-free Spinach Scones (Low lactose version too)

spinach scones

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:

Ingredients

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

Method

  1. Preheat the oven to 200 C/390 F (fan-forced) or 220 C/430 F (conventional)
  2. Place the flour, baking powder, butter, cheese and spinach into a food processor or thermocooker (I use the Bellini Intelli Kitchen Master).
  3. Press pulse on the machine until the butter, spinach and cheese is incorporated into the flour.
  4. Add the milk and pulse in short bursts until the mixture has just come together.
  5. Turn onto a floured board and roughly pat out. The mixture will be very moist.
  6. Cut into about 12 squares with a knife and place on an oven proof tray.
  7. Bake  for 15-20 minutes or until golden.
  8. 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.
  9. If you don’t like feta cheese, different types of cheese should work fine.

 

 

Pumpkin Soup – GF, EF, DF option, vegan option

pumpkin soup

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.

Ingredients

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)

Method

  1. Add pumpkin, potato, garlic and onion to the jug*. Use speed 7 for 3 seconds.
  2. 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).
  3. 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.*
  4. 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!
  5. Add the cream and reheat on speed 1, 90 C for about 5 minutes.
  6. 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.

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

 

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