Showing posts with label diary-free. Show all posts
Showing posts with label diary-free. Show all posts

Thursday, 1 May 2014

Allergy awareness week UK and dairy-free vanilla ice cream recipe

Our lives revolves around food. Everyday life, events, special occasions, simple get together with friends almost certainly is going to involve food and drink.

Unfortunately,  it is not so simple if you are a food allergy sufferer. It can be a mission  reading  all labels, endless special requests at restaurants and warnings to family and friends before gatherings. The impact on social life can be quite daunting.

Once a medical curiosity, now a days food intolerance and allergies are taken more seriously. With the advance of science, diagnoses and testings have increased dramatically. Allergies and intolerance can vary from nuts, dairy, gluten, wheat, eggs, seeds, fish, fruits to any particular ingredient or produce and in different levels.

Supermarkets  chains and health shops have come a long way. Majority have a free-from section with lots of ready made meals to lovely non-diary chocolate treats. 
If you have a food allergy or intolerance…
Tell people as much as possible with right level of detail, but don’t expect them to turn into an expert overnight.  Bring your own food with you- strange but better safe than sorry and it actually shows consideration. You won’t be putting an extra burden on your host. Don’t make a scene, specially in a restaurant, be polite and precise, if they don’t know what’s in a dish, don’t eat it. 
If you know someone else has a food sensitivity…
Ask for information, take it seriously, find out the level of intolerance, don’t put yourself under unnecessary stress, make sure that they have at least one dish they can eat. Celebrate, negative attention is unhelpful.

I found out that everything has a replacement.
Some years ago I decided to go on a complete detox after a very festive Christmas and New Year celebrations. I cut out all dairy, wheat, gluten and alcohol from my diet during three months. I never felt better in my whole life. By replacing  products like milk, wheat flour,  for  other ingredients I found an effortless way to sidestep them. I didn’t loose weight, but my skin was clear and smooth like porcelain.  My  hair was  extra silky and shinny , my nails was very strong and my eyes sparkled !  I felt like a completely new person, I had a glow about me. Friends would come up to me and ask if I had any cosmetic work done.  My mind was clear. I didn’t stress and I knew the answers to everything.  I would wake up at 5am and get through the day  with lots of energy and  enthusiasm.  By  8pm was I so tired, my eyes so heavy it would close and I couldn’t fight to stay wake. No alcohol  taking allowed either. I remember  one evening I had a small glass of white wine, I felt sick. I carried  on  with the detox.  Eventually, I invited a friend for lunch at mine and the whole meal was free from diary, wheat and gluten, she didn’t noticed it.  On the third month I decided that it was time to end the detox and slowly, very slowly I introduced diary, wheat, gluten back into my everyday meals.  I ended it because I am not an allergy sufferer and  as far as I know I am not intolerant to any food.  I missed my social life.  That was my experience, every one reacts differently to certain diets.
Below:  couple of simple and  friendly baking experiences I wanted to share to help anyone who is either a sufferer or who knows someone who is. Another recipe: Pao de Queijo - Brazilian cheese breads are gluten-free

Vanilla ice cream – diary free
Makes: approx. 650ml
1 & ½  cup soya milk (300ml), if allergic to soya use almond milk
3 tspoons of vanilla extract or real vanilla pod
4 large organic egg yolks
3/4 cup sugar (90gr)
1 & ½ cups dairy free cream, I used Oatly(  (300ml)

1. Add the soya milk to a pan over low heat till almost simmering, add 3 tspoon vanilla extract, reserve a bowl beat the egg yolks and the sugar till the sugar has dissolved.
3.add the slightly warm soya milk on to the egg mixture, stirring all the time.
4.transfer to a clean pan and stir over very low heat, without letting it boil, the mixture will thicken enough to coat the back of a spoon.
5.strain through a sieve
6.stir in the diary free cream thoroughly. If you have an ice cream machine, follow the instructions, if not... in the covered container and freeze for one hour, beat the ice cream and place in the freezer, repeat this process twice more and freeze overnight. 

Adding flavouring:
rose water:
2 tablespoons of rose water to stage 6.
Tip: don’t add to much as it will taste soapy.

Adding flavouring:
rose water version

Monday, 14 April 2014

Quindim recipe, a Brazilian egg and coconut dessert for Easter

At the beginning of my blogging life I published a recipe for Quindim.
It's an egg, sugar and coconut mixture with added vanilla and baked in the oven. 
It can be baked in a big pie dish, small ramekins or mini pudding moulds.
They are bright yellow, have a shinny top and a very light golden bottom.  The origin is believed to come from African slaves in the 17th century Brazil, where coconut were found in large quantities and sugarcane was a important industry at the time.
Recently I found this fantastic recipe, that takes a bit of time, but it's well worth it.  Quindim is a dessert for all occasions and a crowd pleaser. Happy Easter!
Bendito Quindim 
60g of unsalted butter
500g of caster sugar
325g of fresh grated coconut *
1 teaspoon of vanilla extract
18 egg yolks, sieved


1 . Mix 500g caster sugar and 325 grams of fresh grated coconut with your hands. Continue until the dough is smooth, the sugar has completely dissolved, that takes time! I do it watching TV
2. melt the 60g unsalted butter in a double boiler.
3 . Add the melted butter to the sugar and coconut mix
4 . Let the mixture sit for 12 hours in the refrigerator, covered with plastic . the cooling process will make the butter  harden again. You need to take the container out of the fridge and work it again for 5 minutes with your hands. the 18 yolks together in a  fine  sieve, perforate all of them, and let them sieve through naturally.  Don’t  touch or help it with a spoon . let them fall by themselves it will take about 2 hours. Discard the skin left in the sieve.   

6. Add the sieved 18 egg yolks to the sugar, butter and coconut mix . Mix (yes, you can now use a spoon or spatula ) to form a homogeneous mass. Add the vanilla extract.
7. Prepare the family mould or individual moulds with butter and sprinkling with sugar.
8 . Fill the moulds with batter and place all in a larger roasting pan and add water so that the sweet is baked in the oven in a 'water bath'. It takes about 40 -45 minutes at 180C fan assisted oven .
9. Unmold the quindims while warm.

Makes approx 25-30 small bite size quindims (molds of 4cm diameter)  or 1 big family (approx size
22cm diameter pie dish)
It keeps in the fridge for a couple of days, or you can freeze it. 
The original recipe asks for 36 egg yolks, I halved  the portions to make domestic friendly!  
Also, the bottom of the quindim should be light golden, my one (picture below) is a bit too golden, but still tasty! 

Tip: you can't find it or don't have time to grate fresh coconut, then hydrate 250g of sweetened shredded coconut, with approximately 50ml of coconut water, the coconut should feel moist and not wet. Let it sit for at least 30 minutes, mix one in a while and then use in this recipe as directed. 
The ultimate question is what do I do with the egg whites? 
well, suggestions:
1) portioned, frozen and used at later date in other recipes, I tried and it worked!
2) make a giant pavlova, and/or small meringues
3) have egg white omelettes for the rest of the week!

This recipe was adapted from Cátia Farias of Bendito Quindim in Sao Paulo, Brazil

Wednesday, 26 February 2014

coconut flour pancake with prune syrup recipe (gluten & diary free)

In Brazil, we have a desert called manjar branco, it's a kind of a coconut blancmange, it is pure white and made with fresh coconut, coconut milk and served with poached prunes. It's very traditional and served all over Brazil. I really like the unusual paring of coconut and prunes.  The other day I found coconut flour at a market and I decided to try it out. It is quite delicious and best of all gluten free, low in carbohydrates.  Here is my recipe for pancake day, gluten and diary free. Enjoy it!

Coconut pancakes with prune syrup

gluten and diary free

yield: 10-12 pancakes (approx. 10 cm diameter)

equipment: blender, ladle, frying pan, small pan to poach the syrup

Ingredients and method - Syrup

. 1 can of prunes in light syrup, drain the prunes; add to a pan the syrup and 3 tablespoons of maple syrup and  slightly reduce the syrup in a pan in very low heat. Reserve. You can also use any fresh fruit and maple syrup, if desired.

Ingredients Pancake

  • 4 organic medium eggs, at room temperature
  • 1 cup soya milk  (200ml)
  • 2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 1/2 cup coconut flour, sieved (55g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • coconut oil for frying
  • decorate:  coconut shavings

Method Pancake

1.   start with the wet ingredients: In a blender beat the eggs until light and fluffy for about 1 minute. Add milk, vanilla, and maple syrup, reserve. You should have about 450ml.

2.  Now for the dry ingredients: In a clean bowl, combine the sieved coconut flour, baking powder, and salt, blend with a spoon

3.  Stir 3/4 of wet mixture (300ml) into dry one until all the coconut flour is completely incorporated. Let it rest for 5-10 minutes until it becomes thick.

4.   Now add the rest of the wet ingredients to the pancake mixture.

5.  Grease pan with coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon no more than 10 cm in diameter and fairly dense. Cook for 4 minutes, until the top dry out slightly, small bubbles appear and the bottoms start to brown. Flip and cook for another 2-3 minutes.

6.  Serve hot with prune and it’s syrup, top the coconut shavings, if feeling festive add coconut ice cream, store bought or come back here for a recipe coming soon.
you can make the batter in advance and leave in the fridge, lasts for a couple of days.

Thursday, 27 January 2011

Catalan Twitter Cookalong

Cream of Cauliflower Soup

Another fun cooking experience: Catalan Cooking has a monthly cookalong on Twitter.
That is how it works: the dates and ingredients are on Rachel's website (link above). About a week before she reminds all her Twitter followers the time and date of the event. The same happens the day before and on the day. January's cookalong was cream of cauliflower soup.
homemade stock

1 cauliflower
1 white onion
1 slice of bread
water or stock
1 bay leaf
For the garnish:
paprika (smokey or sweet is fine)
olive oil
flaked almonds
Tips:- wheat and diary free version: replace bread for 1 potato or wheat-free bread and milk for rice milk or any diary or lactose free milk.

And that's how it starts…
The process:
Chop onions finely add them to a large saucepan. You can add either butter or oil (diary-free version) or even water with them.
Fry the onions, in the meantime, wash and chop the cauliflower.
Add the cauliflower to the pan turn the heat down. 
Add the stock. Put the lid on the pot. Your cauliflower is now steaming. Add a bay leaf. Add the milk till it covers the vegetable.
Tear the slices of bread up into pieces and add them to the soup.
Fish out the laurel leaf.  Blend the soup it should be creamy, if it’s too thin them cook a bit more till some of the liquid evaporates. If it’s too thick add some more milk, stock or water.
Prepare the garnish:  fry dry the almonds in a dry pan. Drizzle olive oil and sprinkle the paprika. Top with the almonds.

I added some fried onions as well. You could add some fried wild mushrooms and chives.  Delicious!

The next cookalong with be Thurs Feb 17th and will be Joan Roca's fried squid #cookalong

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