Wednesday, November 24, 2010

Hello again + Oaxacan Cuisine

HSummer ended quite quickly, and I went back to school. New school actually, new study, new people ... All very interesting, but very tiresome. I've been quite exhausted really. Lots of things to do, too. And I'll be glad when this year is over. But I'll make it :-) Oh, and I've got a new kitty cat! She's a lovely fuzzy white thing called Svea :-)



And now: A new recipe ! I wanted to participate to this month's "Go Ahead Honey It's Gluten Free". It's been so long since I entered. The theme for November was "Oaxacan Cuisine", hosted by Kajora of Spice Lovely. To tell you the truth, I had NO idea what Oaxacan cuisine was. Something Mexican, right? Some googling brought me to some sites and some recipes. I used this one but I altered it a bit.

Oaxacan Chicken Mole

Ingredients:
• 2 chicken breast halves
• 2 tablespoons olive oil
• 1 can of skinned tomatoes
• 1 yellow paprika
• 20g black chocolate
• Salt and peper, chili powder, ground cumin, ground cinnamon and cloves to taste

Cut the chicken in bitesize pieces. Season. Cut the paprika in small pieces. Heat the olive oil, cook the chicken until brown. Stew the paprika till slightly soft. Add the tomatoes with their juices, along with the chocolate and spices. Cook until the sauce thickens up.
Serve with white rice or tortillas.
This really isn't a dish to take pictures of... But it tastes much better than it looks ! ;-)

Saturday, June 12, 2010

Amaretti (GF)

Amaretti - also known as macaroons - are naturally gluten and dairy-free cookies. This recipe is really easy too. So I had to try it out. Normally these cookies are small and domed-shaped, but mine came out rather thin. But they did taste really great - sweet, crispy and yet a bit chewy.


This is my entry for this month's "Go Ahead Honey, It's Gluten-free!" - Cream of the Crop: Dairy-Free Delights.

It is also my father's-day-gift to my father-in-law. Well, technically he's not my father-in-law just yet, but he will be in 20 days, so I think I can call him that ;-)

(YES ! Can you believe that, the wedding is only 20 days away. I mean, what happened to 100 days ?! I'm not freaking out yet, but it is quite a shock to realise how fast the last months went by. You know what? Monday June the 14th, we've been engaged for a year already...)


Amaretti Cookies

Ingredients:
• 100g ground almonds (I used 100g sliced almonds, grounded in the blender.)
• 100g white sugar
• a pinch of salt
• 1 egg white
• 4 drops almond extract
• 3 tablespoons Amaretto liquor

Ground your almonds in a food processor or blender. Add the sugar and the pinch of salt, pulse again until you get a well blended ground mixture. Stir in the egg white, almond extract and Amaretto liquor. Let it rest in the fridge for half an hour.
Form small heaps of the dough on a baking plate (lined with parchement paper). I used two teaspoons, that worked well for me.
Bake for about 15min in a preheated oven an 150°C (300°F)

Sunday, April 25, 2010

Vegan Chocolate Cupcakes

I'm sorry. This recipe is not gluten-free.
Yes, I am sorry, I didn't even taste these myself ! They looked so good..


So, well, why bake not-gluten-free cupcakes ? They were a "Thank You"-gift and I wanted them to be vegan. I have never done vegan-baking before, and I thought vegan ànd gluten-free might be a bit too much. I wanted the cupcakes to be great, so I decided to make them with regular flour. My boyfriend tasted them and said they are fantastic. Chocolat-y and then an aftertaste of almond. And not a bit dry. He described it as eating "cupcake-ice cream" (because of the chocolate icing on top). The person for who I baked these liked them as well.

So my first attempt at baking vegan was a succes. I might try to make them gluten-free... I don't know, it might work :-)
These are very easy, so don't be afraid to try the recipe yourself ! The chocolate icing was a bit sticky, that's not really my thing - but they liked it.


Vegan Chocolate Cupcakes

Ingredients:
• 240ml soy chocolate milk
• 1 teaspoon cider vinegar
• 160g flour
• 150g sugar
• 2 tablespoons cocoa
• shredded chocolate (optional, but it gives a deep chocolate flavour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 80ml vegetable oil
• some vanilla extract
• some almond extract

Combine the soy milk and vinegar. Set aside to curdle. I left mine for 30min, but 10min should be enough.
Mix the flour, sugar, cocoa, chocolate, baking powder and salt.
Add the oil and additional flavours to the curdled soy milk and mix well. Add the dry ingredients and combine.
Fill a cupcake tin or cupcake forms. Bake in a preheated oven at 175°C for about 20min.

Chocolate Fudge Icing

Ingredients:
• 8 tablespoons sugar
• 2 tablespoons cocoa
• 2 tablespoons soy (chocolate) milk
• 1,5 tablespoons margarine
• 0,5 tablespoon light corn syrup (or another syrup)
• some vanilla extract

Mix the sugar, soy milk, margarine and syrup. Bring to a boil for 1 minute. Add the vanilla. Cool and beat until the mixture is of spreading consistency.