Kurt is baking loaves of bread and mince pies for Christmas, some for my clients, some for his, and some for our Christmas in the Blue Mountains.
I’ve just found out they are not mince pies, they are Christmas Tarts - goodness knows we need more Christmas Tarts to spread the cheer. He’s making his own recipe up as he goes. Lots of figs, cranberries, chocolate also… pause… me 'Alcohol?', yes, Whiskey and Rum. Well that suits me I mostly only eat my alcohol.
There they are, so cute!
Time to get our Christmas on!!Pork theh= ,l an,
Me: What’s in it?
Kurt: Kahlua, chocolate, lots of espresso
Typical chef speak, ignore the other ingredients and nonchalantly rattle off two or three main ingredients as if you just mixed it together in a bowl with a spoon and made the most incredible velvety face pinging alcoholic chocolate coffee chocca mocha melt your face off icecream you could make. This after the weekend’s ‘luxurious’ tiramisu have reminded me that there can be quite a few meanings to life. Chocolate Icecream, and Tiramisu just in case anybody needed any help with fabulous reasons to live. An Ant is crawling on his back now. Probably because he is the nectar god of all things sweet, more likely because we are due for more rain.
Tonight Kurt is churning just two flavours of ice-cream; Kahlua-Coffee and Caramel Chocolate ‘for the kids’. That’s what we keep telling one another. Stop judging us.
Doesn't matter if we don't know you, or are in another state, or at my mums, if we are at your place at breakfast time Kurt will be cooling his current version of banana pancakes (recipee changes daily)! Our son Gabes loves them, I implore you to eat them with vegemite and if you're feeling adventurous add some Maasdam cheese. A great way to get eggs into the kiddies!
Celiac Disease is an autoimmune disorder that causes the body to have an inflammatory reaction to gluten, the protein in wheat and other grains. People with celiac disease need to stick to a 100 percent gluten-free diet, or else risk malnutrition and intestinal damage. Others choose to avoid gluten to ease intolerances and digestive complaints.
Cooking and baking can be a daunting task when you’re preparing food for anyone diagnosed with Celiac Disease – whether it’s for yourself or for your family and friends. Some common questions that arise are: What flours and ingredients do I use? How can I bake a gluten-free dish without it tasting like cardboard? How do I get that nice ‘chewy’ texture without using wheat flour?
The key to successful gluten-free baking is using a combination of flour and starches. Ingredient lists might look long, but once you have a pantry supply of flours, baking will be a walk in the park. Below are a few suggestions for how to use gluten-free ingredients in your baking.
Rice flours are the closest to wheat flour in behaviour. They are made from either white or brown rice, and each has its own characteristics. Rice flours are ideal for preparing brownies, carrot and banana cakes.
Ground flax meal gives a “whole-wheat” texture and is ideal for making multi-grain breads. Sorghum and teff flours add texture and are also included in many
multi-grain bread recipes. Ground almonds add moisture, flavour and texture so they
are ideal for baking chocolate-chip cookies (just and example).
Oats are considered gluten-free. Be careful though as cross-contamination with gluten is common in traditional oat products, look for pure, uncontaminated, certified gluten-free oats.
Yellow-corn flour and cornmeal are both gluten-free. The difference is that yellow-corn flour has a much finer texture than cornmeal (almost like a starch). Use cornmeal in products like pizza dough. Cornstarchand tapioca starch add a pleasant fluffy texture.
Be careful though as too much starch can make baked goods hard and heavy.
Xanthan Gum is a corn-based product that is used gluten-free cooking to replicate the ‘chewy’ texture of wheat flour. It can make a remarkable difference in your baking and a little goes a long way. We highly recommend adding some to your pantry.
Buckwheat flour is high in fibre and available in light and dark varieties. Dark buckwheat is more mineral-rich and nutritious and is ideal for pancakes.
If you have any gluten-free cooking advice or tips that you would like to share please post your comments below.
The scenes are photographed in layers from foreground to background, as the process is very time-consuming and the food quickly wilts under the lights. Here, hot air balloons made of a variety of fruit and veg soar over fields of asparagus, courgettes, beans and corn. Check out this amazing artist http://www.carlwarner.com/about-carl/