Category Archives: Gluten-free

Today I Made……………

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A quiche.

I knew that I had about 150ml of cream left over from something I had made to take to an event. Cream is not something that I buy routinely but I did not want to see this portion go to waste. So, I decided to make a quiche.

Because I eat a gluten-free diet I do not use regular pastry. I have made my own gluten-free pastry on a couple of occasions but it is hard work and uses a lot of butter so I opted for a quiche base which I have known about since long before I began to eat a gluten-free diet.

QUICHE BASE

2.5 cups of cooked rice
1 egg (lightly beaten)

Stir the egg into the rice while it is still warm. Spread the mixture to cover the base and sides of quiche dish or pan.

QUICHE FILLING

1/4 onion, finely diced
1 rasher bacon, finely chopped
2 mushrooms, sliced
3-4 florets of broccoli, lightly steamed then chopped
1/2 cup grated cheese
3 eggs
150ml cream
Salt, pepper and smoky paprika to taste

Lightly fry the onion, bacon and mushrooms. Spread the mixture over the base of the quiche followed by the broccoli and grated cheese. Beat the eggs and add the cream and seasonings. Pour the mixture evenly over the other ingredients. Bake at 180C for 30 mins or until firm to touch in the middle.

This is the result.

I already had our meals planned for today so the quiche and some salad will be an easy dinner tomorrow when I have been out all afternoon playing Scrabble. The remainder will be portioned up and frozen for future meals

The ingredients I used were simply what I had on hand that needed to be used up. Quiche, like pizza, fried rice and a multitude of other dishes can be different every time you make them depending on what is available and/or in abundance. The principle is simply some sort of crust, a mix of suitable vegetables, cheese and possibly meat in what is essentially a savoury custard filling. When I do not have cream available I sometimes use milk with a couple of tablespoonful of milk powder to create a creamier consistency.

Daily Doings

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In the week since my last post I have celebrated another year around the sun. My birthday was fairly low-key but enjoyable. GMan and I had dinner at the local hotel and I was overwhelmed by the many celebratory messages from family and friends both near and far.

The soundtrack to our lives for the past several weeks has been the heavy machinery working on completely resurfacing a couple of kilometres of our road. It is the main truck route which bypasses the historic centre of town and some sections were in very poor condition so the upgrade is welcome. It should be finished within the next week or so.

These are a couple of views at the moment. It is all wet as the water truck had just been past. They are working hard to minimise the impact of dust on adjacent properties.

As you can see from the photos we are enjoying some glorious autumn weather but we know that winter is not too far away.

Hence, one of my activities today was to cook up a big pot of leek and potato soup. I bought a 5kg bag of local potatoes from the farm gate about 10 days ago so the soup was a perfect way to use quite a few of them. I bought 3 large leeks a few days ago.

Here they are sliced up and ready.

I like to have a stock of premade soup in the freezer as it is perfect for a quick lunch or evening meal in the cooler weather. I have a bunch of celery which will also be turned into soup. That could be a job for tomorrow.

Buying Basil

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Basil grows easily here during the summer and sometimes I am organised enough to make and freeze some pesto for use throughout the year.

However, I bought a large (800g) can of basil pesto a few weeks ago when I spotted it at Cheaper Buy Miles when were in Melbourne. There are several of these stores, predominantly in inner suburbs of Melbourne, where you can buy an amazing array of short-dated items.

Here is an image from their website.

You never know quite what you will find so it is quite an adventure. They often have a good selection of gluten-free and vegan foods, too.

Anyway, back to the basil pesto. I bought a 800g tin for $6 and based on the average price per 100g of basil pesto at Woolworths it is worth about $20!!

Of course, it can be quite daunting as to what to do with this kind of bulk quantity. I used some to make a creamy basil pesto and mushroom pasta dish for dinner the other night then I portioned the rest up in ice-cube trays and froze it.

I now have a bag of frozen cubes of basil pesto which will thaw quickly and easily for a multitude of uses.

A Mixed Day

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Like so many days, today was a mix of assorted small jobs that I managed to tick off my list.

The weather was overcast and we even had some very light rain but I had some handwashed items to dry. I used the very convenient extendable rack in the laundry to hang them up.

I also had a couple of cooking jobs. I had cooked some dried Great Northern beans some time ago and frozen them. I thawed them yesterday in preparation for turning them into my version of baked beans. We had some for lunch today and the remainder have been divided into single serve portions and are ready to be frozen. I ended up with 16 portions for relatively minimal effort. The recipe for my baked beans is here.

The other cooking job for the day was to make a slice for a conference we are attending tomorrow. This is the slice before I iced it this evening. It is easy to turn into a gluten-free option with a straight substitution of gluten-free flour for the regular wheat flour. The recipe is here. I added some cinnamon and ginger this time to spice it up and the icing was made with lime juice and the addition of more powdered ginger.

I am feeling rather accomplished because as well as things I have mentioned here, I have also taken up a new pair of trousers and mended a pair of jeans – both for GMan and ironed a few items from the washing of the past couple of days.

It is good to have everything pretty much up-to-date before we are in Melbourne over the weekend.

Ready to Roast

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It almost 2 years since I wrote this post with a recipe for pumpkin soup. After a long, hot summer we are finally experiencing some slightly cooler days.

Like all of my cooking escapades there is plenty of room for variation. A couple of days ago GMan was baking a couple of loaves of sourdough bread so I decided to make use of the oven being on to roast the pumpkin while the oven was heating up to the temperature required for the bread.

Pumpkin wedges brushed with a mix of balsamic syrup and olive oil.

After roasting the skin peels off easily.

A pot of deliciousness.

We had soup for dinner and there were another 10 serves to go in the freezer for future meals.

It was a productive kitchen day as I had also made a new batch of spreadable butter, deyhdrated the pumpkin seeds and some root ginger which had been in the freezer for a couple of years and GMan made the bread.

Stocking the Pantry

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Today has been a mixed bag, as usual.

Bed changed, 2 loads of washing done, some volunteer admin work and visitors this afternoon for wine, cheese and chat.

Somewhere in between all of that I made time to make another batch of tomato sauce for the pantry.

We have almost finished the last bottle from last year and this is the first time in several years that I have almost run out. I am hoping to make more batches to stock up.

I had less tomatoes than the recipe so I did some quick calculations to reduce the other ingredients proportionally. I took a fairly easy option by chopping the tomatoes and onions in the food processor before simmering them with the sugar, vinegar, salt and spices. You can find the actual recipe here.

We are expecting tradesmen tomorrow to remove and replace some doors and windows so I will hopefully have interesting before and after photos to share before too long.

Netted Nectarines

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It is about a week since I picked the first of the nectarines from our tree. For the first few days it was a matter of picking 2 or 3 at a time.

However, the ripening process is speeding up and I picked enough this morning to fill a large bowl.

The slightly firmer ones are in the fruit bowl and we will have them to finish our meals.

I sliced up some of the others which had some slight marks or need to be eaten quickly. These will be the fruit I add to my cereal for breakfast each day.

There are still many more that are yet to ripen and be picked so we are going to end up with a bumper harvest. It will be much better than last year when the birds probably ate more than we did. The netting that we added about 2 months ago has made a substantial difference and was definitely worth doing. You can read about it here.

A Quick Quiche

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This is a long-forgotten ‘recipe’ that pops into my head occasionally. Instead of using pastry for a quiche base this uses rice.

QUICHE BASE

2 cups of cooked rice
1 egg, beaten
Salt and pepper

Place the cooked rice in a bowl. Add the beaten egg and combine quickly. Season with salt and pepper. Spoon the mixture into a quiche dish or pie plate, spread evenly across the base and side pressing in place with the back of a spoon.

QUICHE FILLING

The filling for a quiche is one of those things that can be pretty much anything you want it to be.

Tonight it was:

1/2 onion, finely chopped
2 large leaves of silverbeet (chard), stalks and leaves finely chopped
Small piece of capsicum (red pepper), finely chopped
1/2 tin of tuna, drained and flaked

Lightly saute the vegetables.

Add the tuna. Spread the mixture over the rice base, add a small amount of grated cheese.

Finally, make a mixture of eggs/milk/cream. Once again, this is very forgiving and you can use whatever you have to hand. I generally do not have cream available so I often add a spoonful of powdered milk to the regular milk to make it a bit creamier. However, tonight I did have some cream that I had bought marked down earlier in the week.

3 eggs
100ml thickened cream
100ml milk

Beat the eggs/cream/milk thoroughly then pour carefully over the filling. Bake in oven at 180C for 30 minutes or until firm to touch and golden.

I had started cutting the quiche before I remembered to photograph the finished product.

And dinner is served.

The first slice is always a bit tricky to get out, especially when it is warm but it still tasted great. In fact, this is equally as good hot or cold so that is our lunches sorted for the next couple of days.

A Mixed Bag

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They say that variety is the spice of life. Well, today has included a bit of everything.

I have done a bit of ironing, some sewing (paid alterations) and tackled what I mentally refer to as Operation Photos. I dream that one day I shall have all of my photos digitised, sorted, labelled and categorised. I know that it is not going to happen overnight but I now know how I can break it down into bite-sized pieces and feel that I am slowly, inexorably making progress.

These are slides of my siblings and me that were taken by my father over a period of 2 decades. The sorting began when our mother was still alive and my sister and I are continuing the process of making sure that they are properly recorded in a manner so that we can all enjoy the amazing memories which are preserved in the slides.

I am the eldest child and as far as I am aware this is the first photograph that Dad took of me. According to his notation on the edge of the slide, I was 8 days old.

Finally, we went out to dinner this evening at an historic hotel in Castlemaine which dates back to the mid 1800s.

I chose field mushrooms with salsa, guacamole, cauliflower rice and fresh green salad.

This is definitely a meal that I would consider replicating at home.

A Beach Christmas

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I am quite surprised that I have not used this blog title previously as we have spent several Christmases at the beach over the past 10 years or so. It is always somewhere different and this year we opted for a house at Peregian Beach for a week with our 2 daughters and 2 granddaughters. My sister, brother and brother-in-law joined us for Christmas Day.

Our lunch menu was a mix of tried and true favourites along with a couple of new recipes.

In fact, when I was re-reading some old blog posts today I stumbled upon one from 2017 and the menu looked like this:

Proscuitto wrapped asparagus and haloumi **
Cold curried chicken **
Rice **
Parsley and cranberry crusted salmon
Mango and avocado salad **
Beetroot and feta salad
Green bean salad with slivered almonds
Meringue roulade with berries and pistachio nuts **

The items marked ** were on the table again in 2024. The meringue roulade is a particular specialty from our younger daughter and she excelled herself this year. She thinks this is the best one she has made.

I took this photo before the addition of the chopped pistachio nuts which add a nice touch of festive green contrast to the raspberries and pomegranate seeds.

A new addition was a Crispy Balsamic Thyme Potato Torte which we all agreed was a winner.

I will add the recipes for both of these in posts over the next couple of weeks.

I hope you have had a celebration which suited you and your family (everyone’s circumstances are different). Wishing you a safe and peaceful season from our home to yours.