End of Life

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Posted on July 26, 2015

Before you start offering condolences, it is not a person but a couple of my kitchen appliances.

In the past week or two both the microwave and breadmaker have ceased to function. GMan and I are planning to go to the appliance store tomorrow to purchase a new microwave. I have previously had a Panasonic and from what I can see from my research we will probably buy another similar one this time.

Through the wonders of social media I have discovered that a friend has an unwanted breadmaker languishing in a cupboard which she has kindly offered to me. I am not sure when our paths will cross so in the meantime GMan decided to have a go at mixing the dough using the dough hook on the KitchenAid mixer and baking it in the oven.

I think this is what success looks like.

He baked it in this cast iron Dutch oven.

It is a little more time-consuming than the ‘set and forget’ breadmaker but will suffice until we replace the breadmaker.

Although we have managed to bake bread and create meals using alternative methods, there is no doubt that both the breadmaker and microwave definitely have a place in my kitchen. In fact, I would not hesitate to replace most of my appliances as they perform a valuable function.

What about your appliances?

Gluten-Free Pasta – An Update

Cooking Up a Storm

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Posted on May 17, 2015

I didn’t sew today (or this week) but today I cooked. More specifically I cooked this afternoon and evening as I went shopping this morning.

Last night I cooked pumpkin with vegetable stock in the slowcooker. This afternoon I cooked potatoes, fried some onion and added the pumpkin mixture. This made 7 large serves of soup. I had one for dinner and here are the others ready to go in the freezer.

With the remainder of the pumpkin I sliced it up, brushed with a mixture of oil and balsamic vinegar and roasted it. I will use the roasted pumpkin slices on pizzas for dinner on Tuesday night. Two trays ready to go in the oven.

Once the pumpkin mixture was finished in the slow cooker I cooked the chickpeas which had been soaking over night to make hummus.

The next thing into the slow cooker was honey soy chicken. 8 chicken thigh fillets, 3 tablespoons honey and 2 tablespoons tamari or soy sauce. Once the chicken was cooked I removed the pieces with a slotted spoon and poured the juice into a small saucepan and thickened it with arrowroot. 4 serves ready to freeze.

After the chicken was done I washed the slow cooker then added kidney beans to make refried beans which you can find in this blog post.

I make my own gluten-free pizza bases and normally make enough for 6 bases and freeze them. There were none in the freezer so it was time to make another batch. Here is the dough divided into pieces. The first 2 bases were already in the oven by the time I took the photo.

Here are 6 pre-cooked bases ready to be bagged and frozen. I use opened out cereal packets to separate things that I am freezing. The dividers can be washed and re-used many times.

I picked lemons and made lemon cordial. You can read more about it here.

I also made more butter mixture and 8 serves of chilli con carne (no photo) as well as dividing up the meat which I bought and packing it into the freezer.

Cooking and preparing meals is a never-ending task but it is good to have a few meals and ingredients prepared to make the job a bit easier each evening.

The Backyard & Dinner

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Posted on February 20, 2015

We have been lucky here so far because while we have had a lot of rain of the past 48 hours we have not lost power. There has been a bit of wind but nothing of any consequence so I am hoping that continues to be the case.

The rain eased off for about an hour this afternoon so I shot this video of our backyard ‘lake’. I was standing on the verandah.

The view at the beginning of the video is where the water comes out of the drain which runs under our driveway. It is not much more than a trickle when I took this but earlier in the day you could have white-water rafted from the top of our driveway to the rainwater tanks if you were feeling adventurous! While some of this water is what falls on our property, the majority comes from the top of the escarpment which forms the rear part of our property, via a couple of substantial waterfalls, then heads down the roadway until it reaches a low point – the puddle near the western boundary of our place and the neighbour’s property and thence into the lake.

The ‘lake’ exists because the driveway of the property to the east of us creates what is essentially a dam wall. In 2011 the volume of water flowing into our property exceeded the available space and overflowed down the road, damaging the surface and creating problems for properties on the low side of the road. Ah, the joys of living on the side of a mountain!

Enough of the weather and floods. It is highly likely that we will get more rain over the next couple of days but as long as we do not lose power that will be fine. I have plenty of sewing to keep me occupied.

At the end of the working week it is time for a quick and easy ‘takeaway’ meal. Here is one of the pizzas I whipped up with some home-made bases that I partly cook and freeze. A few things from the fridge and here it is ready for the oven.

And 15 minutes later, dinner was ready.

Do you have a favourite takeaway meal at home?

Gloriously Gluten-Free

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Posted on October 15, 2014

I made a gluten-free lasagne for dinner tonight. That is not particularly earth-shattering as I know that you can buy gluten-free pasta and I have used it on previous occasions. However, this time I was inspired by a Facebook post from a friend and decided to substitute the lasagne sheets with sliced zucchini.

I use a combination of potato flour and chickpea flour to make the bechamel sauce.

Here are all of the components prepared before I assembled the lasagne.

The last layer in place.

Ready to serve.

Plated up.

The verdict?

The zucchini did not provide as much support as lasagne sheets, therefore, the lasagne did not translate neatly in one piece onto the plate. The taste was excellent which means it was a success by my standards. I would definitely make this again with a few adjustments. I would make the meat sauce drier which I think would help in maintaining the shape. The zucchini could perhaps be sliced a little thicker. You could also make the serves in individual ramekins.

Autumn Has Arrived

Foodie Friday – Kids in the Kitchen

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Posted on April 12, 2014

I didn’t get back to post this last night. Miss O and Izz have been staying for a couple of days so the food focus has clearly been about them. They enjoyed shopping at Simply Good yesterday and discussing many of the different fruits, nuts and grains that we bought. Miss O was keen to practise her recently acquired spelling skills to read the names of the ingredients on the storage buckets and fill them up when we arrived home.

They picked pumpkins and tomatoes as well as collecting eggs. It is great to see them understanding where their food comes from. 4 year old Izz wanted an anatomy lesson on how the eggs get out of the chickens!!

Tomorrow we are going to a picnic with extended family so I made some choc fruit nut balls and Miss O helped by rolling the balls in the coconut.

Apologies for the brevity of this post but I have been working on our Ireland itinerary and looking at ferry timetables and rental car details.

Living Life & Thank You

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Posted on March 14, 2014

I had dreamed of getting a blog post written last night but life got in the way. As you all know, I try to make sure that meal preparation is done ahead of time because of the late hour that we arrive home. I did quite a bit on the weekend so it has been a very simple matter of heating and eating the past couple of nights. Last night I cooked a pot of rice and made Mexican Bean Pie ready for our dinner tonight. I will just need to cook the vegetables when I get in this evening. The pie is my own invention and has 2 ingredients – refried beans and rice. Mix quantities of each together, spread into a pie plate or shallow casserole dish, top with breadcrumbs and grated cheese. I heat it in the microwave then finish the topping under the griller. I use a gluten-free version of topping using almond meal, flaxseed meal, and spices. The choice is yours.

Tonight will be a new ‘Foodie Friday’ post in which I will focus on growing at least some of your own food and the benefits it provides.

Finally, I would like to say thank you to those of you who commented on my previous post about reaching a milestone of 3 years of blogging. Your thoughtful and positive feedback is so valuable. Although I said that this blog is essentially my diary, it gives me great joy to realise that you are out there reading and see value in what I write. I hope that will continue and I will not let you down

Thanks, once again and I look forward to many more posts and comments.

Shrove Tuesday

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Posted on March 4, 2014

Today is Shrove Tuesday, also known as Pancake Day. It is the day before Ash Wednesday which marks the beginning of penitential season of Lent. Pancakes were traditionally eaten to use up the rich foods such as milk, eggs and sugar. You can read more about the origins here.

Despite eating a gluten-free diet I still managed to have pancakes for dessert.

I made a half quantity of the following recipe which made 4 nicely sized pancakes/pikelets. We drizzled a little lemon juice on them and topped with a sprinkle of sugar. Yum!!

BUCKWHEAT PANCAKES – The recipe is my adaptation of one from The Healthy Chef – check it out here.

160 g milk ( rice, almond, dairy, seed)
50 g buckwheat flour
50 g ground almond meal
20 g ground flax seed (linseed)
Half teaspoon bicarb soda (baking soda)
1 teaspoon apple cider vinegar

Combine the milk, buckwheat flour, almond meal, flax seed, baking soda and vinegar to form a smooth batter.

Heat a non stick pan with a little organic cold pressed coconut oil or macadamia nut oil and drop in about 2 tablespoons of batter for each pancake. Turn the pancake over gently the cook for a further 2 minutes until the pancake is golden brown and cooked through.