Universal PotterWorld & The Gluten Free Findings

When I was a student, I (like many others) longed for Spring Break. It was a week of sitting and catching up on tv shows, or travelling to go see Josh or friends in the US. Now, as a teacher, I can honestly say that no one looks more forward to Spring Break than us.

When our friends asked us if we wanted to go to Florida over break, my immediate thought was “can we go to Potter World?”. Turns out, the answer was yes.

I have been a fan of the books since I was ten years old and when I heard that they had built the initial park of Hogesmeade years ago, I desperately wanted to go. A couple of years ago, they added the second park, Diagon Alley, and I knew at some point, that I would go, and it would be amazing.

There are two separate Harry Potter themed parks within Universal. We decided that we would get there before opening (9:00 am), without purchasing the early entry (as it is quite expensive). Our plan: we would arrive for opening, and make our way over to the telephone booth near the Night Bus. Once you find the booth, you dial “Magic”, and let your day begin. We saw Nigel, not Stan, and got on with our way.

Nigel and the Night Bus

We wanted to grab food, and avoid peak times, so we decided that we would first have a brunch at the Leaky Cauldron. Having done my research in advance, I knew that they had gluten free options available. They also have signs inside indicating that if you have any allergies to speak with a manager prior to ordering. I was told that they had gluten free pancakes, and they do. However, they come with no syrup – their syrup has gluten in it (which is a revolting thought). They also had zero taste and were very dry. My advice would be to have some eggs and fruit! The inside is adorable though, and should not be missed. You can also dine on Butterbeer and or Pumpkin juice. For breakfast, I would highly recommend the warm Butterbeer if it is in season.

We then continued our way through Diagon Alley (after having aquired our wands from Ollivanders. We spent around 2-3 hours in Diagon Alley and it was absolutely magical.

To get to the next park, Hogesmeade, you take the Hogwarts Express. They did a wonderful job. When we disembarked from the train and saw Hogwarts for the first time, the tears began to well in my eyes. It was an amazing moment to see everything I had read about for so much of my childhood suddenly come to life.

We decided to make our way slowly through this park, as we knew when we finished here that our magical day would be over. In terms of food in Hogesmeade you are looking at Honeydukes, Boar’s Head Inn, and the Three Broomsticks. At Honeydukes, you will find the same candy as at Sugarplum’s Sweet Candy Shop in Diagon Alley. There are fresh sweets that are made there, however, for those with severe allergies and or gluten intolerances, there is a lot of cross contamination. You can snack on chocolate frogs, and Bertie Botts’ Every Flavor Beans if you like!

The Three Broomsticks and Boar’s Head Inn are connected inside. However, you may only order food on the Broomsticks side. I once again asked to speak with a manager, and the lunch offerings were much better- I am pleased to report! It is well worth visiting all of the dining establishments simply to enjoy the decor and grab a drink if you do not trust the food, even though I myself (and I am exceedingly sensitive to any cross-contamination) had no problems.

There is a fun simulation ride at Hogwarts, however, for those who have any issues with motion sickness, you may want to avoid this one.

We picked up a last few minute trinkets, such as scarves, and decided that we had lived our best life. It was time to go, however, not without one last photo to celebrate our houses, and our day.

To conclude, Potterworld is easily doable for those who have food issues, especially gluten. It is so worthwhile if you are a fan of the books, and or just the films. Try to go at low season times, it can be pretty dicey otherwise. When in doubt, just remember to have your wand in hand and say “Accio Gluten Free!”

Gluten Free Sugar Cookies and Brussels Sprouts

Happy belated Thanksgiving, y’all!
I am trying my best to acclimate to my surroundings, so, therefore, Thanksgiving and “y’all” are necessary.

 

This past year, I unfortunately lost my grandmother. She was a strong, funny, and amazing woman. She was the best listener and the best friend a girl could ask for. I miss her desperately, and wish so much I could call her and speak with her about the mundane aspects of every day life.

Her love language was baking. She was trained at Wilton and every year, she made us the most amazing cakes for our birthdays. They ranged from jewelry boxes that opened and she had placed goodies inside, to an amazing dragon. There was no baking feat that she could not conquer. She was my baking inspiration, she still is, and always will be.

Now that she is no longer physically here, when I bake, it is how I feel connected to her. It is as if she is in my kitchen with me, often correcting how I am doing things, but in the end, she is in love with the final product. She taught me that you never show up to an event, or a holiday, without a dessert. This was ingrained in me as a child and it has stuck with me and likely always will.

One of my favorite bloggers is Molly Yeh and a year ago she posted about these embroidery cookies. I was completely in awe of how cute they were and thought these would make a great addition to our Thanksgiving table (even though I decorated them for Christmas- as I am in full fledge Christmas mode!).

This year, we went to my in-laws home, which is beautiful, for Thanksgiving. My mother-in-law is a really great cook and I knew I wanted to make something fun. In addition to the cookies, and I decided that it was time for some Brussels sprouts.

 

It was a very Yeh  Thanksgiving for us. I made her sugar cookies (although, I converted them to gluten free) and we indulged in a recipe that she showcased on her new show, Girl Meets Farm, for the Brussels Sprouts.

 

Both were absolutely delicious, and I can’t wait to make them again.

For the Brussels Sprouts recipe, click here. Note: use gluten free breadcrumbs rather than panko! I used Schar – toast them in the same pan that you fry the sprouts.

Gluten Free Sugar Cookies
Ingredients:
Makes 16 cookies
2 cups flour (I used King Arthur GF flour)
1 tsp baking powder
3/4 tsp salt
1/2 cup butter
2/3 c (137g) sugar
2/3 c (80g) powdered sugar
zest from 1/2 of a lemon
1 large egg
1 tsp vanilla extract
3/4 tsp almond extract

For the Glaze:
1 cup powdered sugar
2 tb (40g) corn syrup
2 1/2 tb whole milk
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch of kosher salt
food coloring

For the Buttercream decoration:
1 cup unsalted butter
3 cup powdered sugar
2 tbsp cream

Instructions for the cookies:
Preheat oven to 375 F.
Mix together the flour, salt, and baking powder in a bowl and set aside.
Cream together the butter and the sugars in the bowl of your stand mixer with the paddle attachment. Beat together until fluffy. Add the lemon zest and combine. Add the egg, and scrape the side of the bowl to make sure all is incorporated. Add the extracts and then the flours. Once mixed together, form into a disc and wrap in plastic. Place in the fridge for 1 hour – 2 days.
When ready to bake, on a lightly floured surface, roll out the dough to 1/4 inch thick, and use cookie cutters for the desired shapes. Move to a baking sheet lined with a silicone mat or parchment paper and bake for 10 minutes.
When they have finished baking, remove from the oven and allow them to sit on the sheet for 5 minutes. After the 5 minutes, move them to a cooling wire rack until they are completely cool.

For the glaze:
In a bowl, mix together all the ingredients. You are looking for a glue-like consistency. Dip the cookies (once cooled) in the glaze, and then place back on the wire rack and allow the glaze to harden.

For buttercream:
Take the softened butter and beat with a paddle attachment. Then add the powdered sugar. Once combined, add the cream. Remove from the stand mixer and in bowls, add the desired food coloring. Use the desired piping tips and decorate!

Éclairs

Every year during my undergraduate and graduate degrees, I would take the train to get to school.

Every morning, at 9:10, I boarded the train at the Roxboro train station (gare in French), and we would sit on the unreliable public transit for 30 minutes until we arrived at Gare Centrale or Central Station. As you disembark from the train, you are greeted by bustling people, multiple languages, and a whirlwind of smells.

Montréal is a wonderful food city, and some of the best things it has to offer is pâtisserie. Pastry is an integral part of French culture, and while Montréal is not Paris, it comes not far behind on having wonderful bakeries and a plethora of options for those who are so inclined *raises hand*.

We had an awesome bakery near our house growing up and every time we had the option to go to the bakery and pick things up, be it for a family get together or simply for a treat, I always picked the traditional éclair. To me, it was perfect. It was sleek and shiny, with the tempered chocolate and the slenderness of the choux pastry. It was not that messy, and I could hold it in my hand and finish it within a few bites.

When I found out that I had to forgo gluten (and cried), I thought sadly about how I would never be able to consume éclairs again. There was no recipe for the glorious French dessert that could be converted to my new way of life.

 

Years later, I came across Patricia Austin’s book. Let me tell you this, she has figured quite a few things out and she re-introduced me to a love that I thought was lost forever to the gods of gluten.

I am not going to lie and say that these are simple to make, they are definitely not the hardest but they are time consuming.  However, you will not be disappointed.

Ingredients
Pastry Cream:
1) Milk Infusion
2 cups whole milk
1/2 cup plus 1 tsp granulated sugar
vanilla
2) Custard
1/4 cup + 1 tsp granulated sugar
1/2 cup plus 1 tbsp cornstarch
2 large eggs
1/4 cup unsalted butter at room temperature cut into walnut sizes

For the Puff Pastry Dough:
1/2 cup whole milk
1/2 cup plus 2 tbsp water
7 tbsp unsalted butter, cut into 1/4 inch pieces
1 tbsp granulated sugar
1/2 tsp sea salt
3/4 flour (she suggests Steve’s gluten free cake flour) sifted
4 large eggs, beaten, at room temperature, plus more if needed

For Éclairs:
1 recipe cream puff pastry dough
1 recipe pastry cream
1 cup dark chocolate ganache melted

Instructions
For Pastry Cream:
1. In a medium saucepan, combine the milk, sugar, and vanilla. Whisk the ingredients together, place over medium heat, and cook until the milk mixture is near boiling.
2. Turn the heat off and set the mixture aside for 30 minutes to 1 hour.
3. Make the custard
4. In a small bowl, whisk together the sugar and cornstarch. Add the eggs and whisk them into the dry mixture. Using a hand or electric whisk, whisk the egg mixture until it is homogenous and well blended. Strain the mixture through a medium-mesh sieve into a small bowl.
5. Bring the infused milk to a boil over medium-high heat. Slowly pour the strained egg mixture into the milk, whisking constantly, making sure to whisk around the inside edges and bottom of the pan. Continue whisking until all of the egg mixture is incorporated and the surface of the mixture begins to break large bubbles, about 4 minutes. At this point, remove the pastry cream from the stovetop and pour it into a medium heatproof bowl. Cool the cream to 140F, stirring frequently. Slowly whisk the softened butter into the pastry cream, mixing until it is creamy and homogenous.
6. Cover the pastry cream by pressing plastic wrap directly against its surface; this will precent a skin from forming. Place in the fridge until the cream is cooled. Once cooled, it will become firm and have a gelatinous consistency. When you are ready to use the pastry cream, beat it well to return to a smooth, creamy consistency. The pastry cream will keep covered in the fridge for up to 1 week.

For the choux:
1. In a medium saucepan, combine the milk, water, butter, sugar, and salt, and bring to a boil over medium-high heat. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough congeals to form a sticky, cohesive ball. Work quickly to prevent small lumps of flour from forming. Continue to stir for 1-2 minutes, until a light coating of dough forms on the bottom of the pan.
2. Immediately transfer the dough into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat for 30 seconds, allowing the dough to cool slightly.
3. Add the beaten eggs in four additions, one at a time, beating until each egg is incorporated before adding the next one. After the addition of the third egg, turn the mixer off and use a silicone spatula to thoroughly scrape the paddle and the sides and bottom of the bowl. When all the eggs have been added, scrape the inside of the bowl and paddle using the silicone spatula to release any buildup of dough.
4. Increase the mixer speed to high and beat briefly until the dough is uniformly smooth. The dough is the correct consistency when it is smooth, glossy, and slowly falls from a spatula, or you can remove the paddle from the bowl and the dough forms a softly hanging downward arrow shape. If the dough is too stiff, add additional beaten egg. 1 teaspoon at a time. The dough’s
final consistency should be able to hold a soft mound when piped.

For the éclairs:
1. Line two baking sheets with parchment paper or silicone mats. Preheat the oven to 400F (205 C).
2. Transfer the cream puff pastry dough to a pastry bag fitted with the star tip, then pipe 1-by-5-inch “fingers” leaving 2 1/2 inches between each one.
3. Place the baking sheets into the oven and immediately lower the oven temperature to 350F. Bake the éclair shells for 25-35 minutes, until golden brown. Do not open the oven during baking, as doing so could cause the éclairs to fall. Check for doneness by lifting one éclair and inspecting the bottom to ensure adequate browning. Bake the éclairs darker rather than lighter, as this will help create the hollow center for the filling. Remove the éclairs to a cooling rack to cool completely before filling.
4. When you are ready to finish the éclairs, fill your piping back with the pastry cream. Place the tip into each end and inject the éclair with the cream.
5. Melt your chocolate and make the ganache. Dip the éclairs into the chocolate and serve immediately!

Non-Traditional Gluten Free Pecan Biscotti

Non-Traditional Gluten Free Pecan Biscotti

Non-Traditional Gluten Free Pecan Biscotti

 

It is Fall!
Over the past few days, the air has become crisper. The leaves have started to change color and fall from the trees. Our yard is covered in them and in acorns. The squirrels are gathering nuts, the cats are freaking out when they see them. All is right in the world.

This morning we awoke to it being 41 degrees Farenheit, which is a beautiful 5 degrees for my Celsius folks. It is the time of year to curl up under a blanket with a book, and a delicious treat. Preferably next to a fire, but that can wait until December, I suppose.

A favorite snack of mine (since being gifted it by my mother-in-law) is biscotti. I love how delicious it is, that you can make so many variations, and that it tastes delicious with coffee and tea. The following recipe is not a traditional biscotti recipe but it is equally delicious. It comes from Alice Medrich’s book Flavor Flours.

This biscotti is much flatter and crispier than traditional biscotti. I found it particularly fun to eat while sipping a glass of tea.

 

 

 

 

 

Non-Traditional Gluten Free Pecan Biscotti

October 18, 2017
: 8
: 2 hr
: 15 min
: 2 hr 30 min
: Medium

By:

Ingredients
  • 2/3 cup rice flour
  • 1/4 cup + 2 tbsp sorghum flour
  • 1/4 cup + 2 tbsp 1% milk
  • 1/8 tsp xanthum gum
  • 1 tsp baking powder
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 2 cups coarsely chopped pecans (or walnuts)
Directions
  • Step 1 Alice’s instructions are as follows: Combine the rice and sorghum flours, granulated sugar, xanthan gum, baking powder, salt, and milk in the bowl of the stand mixer and beat with the paddle attachment for 2 minutes, the dough will be very stiff. It is important to beat the dough long enough or the biscotti won’t hold together, don’t worry about over beating.
  • Step 2 Add the butter and beat until thoroughly incorporated. Scrape the dough into a flat patty, wrap in plastic, and refrigerate for about 2 hours, until firm.
  • Step 3 Position a rack in the upper third of the oven and preheat the oven to 400°F.
  • Step 4 Mix the coarse sugar, cinnamon, and pecans in a bowl and scoop about half of it onto the parchment paper on the baking sheet.
  • Step 5 Turn the dough patty out onto the mixture and turn and press it to cover both sides with nuts. Place it in the center of the paper and cover with another piece of parchment.
  • Step 6 Roll out to an 8-by-10-inch rectangle about ½ inch thick.
  • Step 7 Peel off the top sheet of parchment and pat or roll the remaining nut mixture onto the dough. Using a long, thin knife, cut the dough straight down to make 2 sections, each 5 by 8 inches, and then cut each section into 8 bars, 1 inch wide and 5 inches long. Wipe the knife with a paper towel as needed. Use the knife or a spatula to move the bars so that they are evenly spaced on the same sheet.
  • Step 8 Press any stray nuts into the bars. Bake for 15 minutes.
  • Step 9 Remove from the oven and turn the biscotti over with a spatula, moving the browner ones to the center of the pan. Return to the oven and bake for 8 to 10 minutes, until the biscotti are lightly browned on top and bottom. Set the pan on a rack to cool.

 

 

 

Gluten Free Heath Bar Cookies

Gluten Free Heath Bar Cookies

Gluten Free Heath Bar Cookies

 

Quite a bit has happened since my last post. To recap, Montreal was absolutely amazing. I ate my way around the city and acted like a tourist in the Old Port. I got to see friends and family, and my kitties! It was just an awesome trip and refreshing for my soul.

Montreal

A few days after I got home I had the Gluten Free Allergy Fest, which was super fun. The night before the event we went out to Tio Pablo, which I have written about on here before as it is one of my favorite restaurants in Richmond. I got to meet some awesome people such as Audrey, Jules, and Tiffany. Getting to meet people and hear about their experiences with gluten free (as well as other allergens) was really interesting, and it will definitely have an effect on my recipes and the way I think about baking.

 

 

 

 

 

 

 

 

 

 

 

My in-laws were nice enough to stop by that weekend and come check out the event. My mother-in-law often makes gluten free biscotti for me, which is awesome as I loveeee biscotti. This visit, it was heath bar biscotti. As I inhaled it in 2 or 3 days, I thought I would make more. What started out as the recipe to make biscotti quickly transformed into a cookie experiment. A delicious cookie experiment.

 

 

 

Gluten Free Heath Bar Cookies

September 5, 2017
: 18 cookies
: 10 min

By:

Ingredients
  • 1 1/4 cups gluten free flour (I used King Arthur flour)
  • 1/4 cup white castor sugar
  • 3/4 cup brown sugar
  • 1 stick butter (8 tbsp) softened
  • 3/4 cup heath bar toffee bits
  • 1 cup chocolate chip cookies
  • 1 tsp baking soda
  • 1 full egg
  • 1 egg yoke
  • 1 tsp salt
  • 2 tbsp milk- I used 1%
  • 1/2 tsp vanilla
Directions
  • Step 1 Preheat your oven to 350F.
  • Step 2 Cream together your butter and sugars.
  • Step 3 Add eggs, one at a time, and salt
  • Step 4 Add milk, and vanilla.
  • Step 5 Slowly add your flour, and baking soda.
  • Step 6 Once you have an established batter, add the toffee and chocolate chips.
  • Step 7 Line your baking sheets with parchment paper, and place 6 cookies per tray.
  • Step 8 Bake for 12-15 minutes. Take a look at the cookies, if you feel they are puffing up too much, remove them from oven, press them down a bit, and put them back in the oven.
  • Step 9 Let them cool on the tray for a minute or 2 and transfer to racks.
  • Step 10 Enjoy!

Marcella Hazan’s Tomato Sauce

Marcella Hazan’s Tomato Sauce

Gluten Free Pasta Sauce

 

I am a cat mom. Like all mothers of fur babies, I regard him as part of my family, and I shower him with constant love and attention. When I was preparing to move to Virginia, I was stressed about whether or not I would bring Tibbs, my baby, with me. I didn’t want to remove him from his environment and considered leaving him with my parents.

When Tibbs was 2, he had a tumor and I of course panicked. Our vet told me that he has a condition when he would continue to have tumors throughout his life, but they would never be too serious. For the next 7 years, he would not have a single tumor. Within 7 months of us living in Virginia, he has developed 2 tumors around one of his eyes. I was freaking out and calling the vet to make an appointment, and as I hung up the phone. Josh came inside with a paper that said my green card has been approved and would be arriving within 3 weeks. Overwhelmed with emotions regarding my cat, as well as waiting 7 months for that paper to arrive, I started to cry. It arrived at a really key moment.

We were hosting Josh’s cousin this weekend and we decided to do a bit of a tour of Richmond.
I decided to make ratatouille for dinner as well as Salmon on Friday night and then we would show him around on Saturday and Sunday.

We grabbed lunch at Station2 and then made our way over to Agecroft Hall.
It is a beautiful Tudor manor house that was disassembled in England and moved over to Richmond. Oh, to have that kind of money.

 


We then went and grabbed a drink at the Jefferson Hotel. The hotel is stunning and a historic landmark for the city. It has been in use since the 1890s.

After our day of touring around, we came home and low and behold my green card was in the mail!

This meant that I could leave the country, and go home.
I sat down at our computer and immediately purchased a flight out for Monday morning.

Sunday I spent the day packing and just feeling exciting about going home to visit my family, friends, and pets!

I needed a quick meal so I decided to put together Marcella Hazan’s pasta sauce with some gluten free fettucini. It is really so simple, and delicious.

 

Ingredients
2 pounds of whole san marzano tomoatoes canned with their juices
5 tablespoons of butter
half of an onion
salt to taste

pasta of your choice

Steps
Take your tomatoes and put them in a pot.
Put it on low heat, add the butter and the onion.
Allow the sauce to simmer for 45 minutes or until the oil separates from the sauce.
Use the back of a wooden spoon to press the tomatoes until are crushed.
Salt to your taste.

Make the gluten free pasta of your choice and cover it in the sauce.
Add parmesan cheese, if you wish- but you always should because it is the best.


As for me for the next week. I will be indulging in all of my Montreal favorite foods. That will be discussed in next weeks post. Until then, Salut!

Rose + Pistachio Tiramisu

Rose + Pistachio Tiramisu

I have always been a heavy snacker when it comes to watching a tv show or a movie. One of my best friends, James, and I used to regularly go to the movies, and it was pretty much mandated that I get enough popcorn so that I did not run out during the previews. Whenever I get drawn into anything and it gets even a bit dramatic, I want to snack as I become engulfed into a world that is not my own.

 

Of course lately, that world has been Game of Thrones. We pretty much do all of our weekend activities on Saturdays right now so we can be sure we essentially meditate all day Sunday in preparation of what is going to be another amazing episode. Game of Thrones is pretty intense and I, therefore, have to have stuff on hand that I can dig into.

 

Prior to our GoT prep this weekend, we ventured out on Saturday to Tio Pablo in Richmond. It is an entire gluten free restaurant, plus the food is delicious, and my view was A+.

From here we went to the Virginia Museum of Fine Arts. There is an exhibit displaying the work of Yves St Laurent. For those who are remotely interested in fashion or are somehow in the area, it is worth checking out. The VMFA overall is a really outstanding museum.


 

A dessert that is as decadent and fashionable as what I saw at the VMFA is this tiramisu recipe. It is inspired by a recipe that Molly Yeh posted a while ago. It is relatively easy to make, and super super delicious. I initially labeled this tiramisu as tiramisu for 2, but realistically, it can be for 4 people.

Gluten Free Rose and Pistachio Tiramisu

August 6, 2017

By:

Ingredients
  • 300 ml very strong earl grey tea
  • 2 tbsp agave
  • 4 tbsp vanilla extract
  • 3 large eggs
  • 75 g caster sugar
  • 250 g mascarpone
  • 1 tbsp rose water
  • 1 package of Schar ladyfingers
  • nutmeg and cinnamon
  • rose petals and pistachios, for serving
Directions
  • Step 1 Take a bread tin.
  • Step 2 Make the tea- using around 4 bags. Add the agave and 2 tbsp of the vanilla. Allow it to steep and cool.
  • Step 3 Separate the eggs, whisk the yokes with the sugar until it is nice and frothy. Make sure that all of the sugar has dissolved.
  • Step 4 With the mixer on slow speed, add the mascarpone, the remaining vanilla, and rose water.
  • Step 5 In a separate bowl, beat your egg whites until stiff peaks form. Fold them gently into the previous mix.
  • Step 6 Take your ladyfingers, and dip them into the early grey. Line the bottom of the tin with them. Then add a layer of the mixture. Sprinkle nutmeg and cinnamon. Repeat this step once again. You will then need to refrigerate this for at least 6 hours, and it is best if it is served the next day.
  • Step 7 To serve, take rose petals and crushed pistachios and sprinkle on top.
  • Step 8 Enjoy!

 

Gluten Free Spinach Quiche

Gluten Free Spinach Quiche

August is around the corner! I cannot believe how quickly time has been going.
In Montreal, I spent most of my summers at our local community pool named ValleyCrest. Most people either owned a pool or were members or their community pool, as everyone would take the opportunity to spend time outside when it was warm. Having winter or cold weather 8 months of the year is not something that Virginians have to deal with, so swimming pools are more of an oddity here.

One thing that Richmonders take quite seriously over the summer (and really, all year round) is brunch. Richmond has a plethora of restaurants that serve up a delicious brunch, but most of the time they are reserved to Sundays. We have therefore been looking at brunch options that we can make ourselves on Saturdays, where we sit indoors and escape the humidity.

Every time we visit Josh’s parents, his mother, who is an excellent cook, usually has a quiche waiting to go for us. It is an easy option that can be made vegetarian and or gluten free. This is an adapted version of her quiche.

 


Gluten Free Spinach Quiche

July 31, 2017
: 55 min

By:

Ingredients
  • 4 eggs, slightly beaten
  • 1 and 1/2 cups 1% milk
  • 1 pkg. vegetable mix soup (or chicken mix if that is more your taste)
  • 1 cup shredded Swiss cheese – another great cheese for quiche is gruyere.
  • As much spinach as your heart desires.
Directions
  • Step 1 Preheat oven to 375F.
  • Step 2 Mix everything together and pour it into your quiche dish.
  • Step 3 I place my quiche dish on a cookie sheet in case anything spills over.
  • Step 4 Bake for 45 minutes or until golden on top and you can insert a knife and it comes out clean.
  • Step 5 Enjoy!

 

If you would like to use a crust, see this recipe.

Gluten Free Mini Pavlovas

Gluten Free Mini Pavlovas

The weather in Virginia, at least in Richmond, has been a scorcher. It is to the point where as soon as you step outside, the humidity wraps you in a hug, and you crawl your way back to air conditioning as fast as humanly possible. Normally, I would then hibernate in the kitchen, and experiment with recipes, however this has not been the case.

I am still on the mend, and like our cats have been taking a few cat naps during the day. We are also having some changes made to our house, so I have been spending a bit less time in the kitchen so it does not appear that I am hovering over the work being done. We have had to lock the kitties up and I will go in there and spend some time with them so they don’t howl or ram the door to get out (yes, our insane cat does this).



 

Therefore, quick and easy recipes that satisfy the sweet tooth are where it has been at lately. An easy and delicious recipe are these mini pavlovas with lemon curd and blackberries. They keep well for several days in the fridge, or you can serve them right away.

Gluten Free Mini Pavlovas

July 24, 2017
: 6

By:

Ingredients
  • For lemon curd, see here
  • For meringue:
  • 2 egg whites
  • pinch of salt
  • .6 of a cup of sugar
  • 1 tsp corn flour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla
  • blackberries
  • icing sugar for dusting- optional.
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Whisk the eggwhites with a mixer, with the salt, until it is firm.
  • Step 3 Slowly add your sugar and continue to mix until stiff peaks form. When it looks as if it has a satin sheen to it, add your cornflour, white wine vinegar, and vanilla.
  • Step 4 Line a baking sheet with parchment paper.
  • Step 5 Draw six circles (I used the bottom of a pint glass), and then flip the paper over. You will be able to see the circles from the other side.
  • Step 6 Spoon the meringue onto the parchment paper and cover the circles. Use a spoon to make an indent in the centre, this will be where the lemon curd is placed.
  • Step 7 Put it into the oven and turn it down to 300F.
  • Step 8 Bake for 30 minutes, and then turn off the oven. Let them sit in the oven for an additional 15-20 minutes.
  • Step 9 Transfer them onto wire racks to cool.
  • Step 10 When you want to assemble them, place the lemon curd in the indentations, place 3 or more blackberries on top, and sprinkle with icing sugar.
  • Step 11 If you wish, you can serve these with whipped cream, but they don’t need it.
  • Step 12 Enjoy!

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Since making the lemon curd, I have been thinking of all things that go well with it. I came up with mini pavlovas (which will be a separate post), as well as these blueberry scones.

Blueberry and lemon are a really stellar combination. A lot of blueberry muffins will have lemon zest in them. They are both refreshing and the perfect treat for summer. If you want to be decadent you can have this for breakfast, it would also work perfectly as a dessert, or as a side with tea. It is a multi-facet food! If you do not feel like making the lemon curd to go with these, then butter or a jam of some kind would work just fine.

Gluten Free Blueberry Scones

July 12, 2017
: Makes 12 scones

By:

Ingredients
  • 5 tbsp cold unsalted butter
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca starch
  • Zest of 1 lemon, finely grated
  • 3 tbsp light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup blueberries- I used frozen but you can use fresh.
  • 2/3 cup (150 ml) milk- I used 1% but it is up to you.
  • 1 large egg, beaten
  • raw cane sugar or white sugar
Directions
  • Step 1 Preheat oven to 400F
  • Step 2 Mix your flours, baking powder, brown sugar, salt, lemon zest together in a bowl.
  • Step 3 Cut up your butter and mix it in by hand. Mix until the butter pieces are about the size of a pea.
  • Step 4 Add your blueberries and mix.
  • Step 5 Add your milk. You will need to use your hands again and form the mix into one large mixture.
  • Step 6 Flour a surface- I used cup4cup all purpose but it is up to you.
  • Step 7 Move your mixture to the counter and pat it out until it is about an inch high.
  • Step 8 Use your biscuit cutter or cut however you would like them.
  • Step 9 Transfer to parchment paper on a baking sheet.
  • Step 10 Beat your egg and egg wash all of the scones.
  • Step 11 Sprinkle with sugar and put in the oven.
  • Step 12 Bake for 15-17 minutes (or until golden).
  • Step 13 Serve immediately!