Aldi Bread French Toast!

Aldi Bread French Toast!
Originally uploaded by tiny_teesha

self explanatory

serve with cinnamon sugar and maple syrup!

Asian Rice with Rissoles

Asian Rice with Rissoles
Originally uploaded by tiny_teesha

The rissoles have 1 onion, chives, basil parsely, steak seasoning, 1 small tin mushrooms, some corn, olives, perino tomatoes, 1 carrot, 2 tbsp tomato paste (can omit) , crumbs, flour, 1 egg and a flour coating and seasoning in them.

The rice is 1c rice boiled till just tender. Omeletify one egg and slice into pieces strips. sesame/peanut oil. 1c bacon sliced, 1 onion, 1 can corn, 1/2 red capsicum cut tiny, 1 tbsp soy sauce or to taste ( i added something like 5 i think?), palm sugar 3 tbsp grated. snow peas added just before serving. Yumo!

. Very nice but this is reheated so the colours aren't as bright.

Chicken and mushroom and bacon Arancini

Chicken and mushroom and bacon Arancini
Originally uploaded by tiny_teesha

Delish!

Want left overs with something special? This is a way to put yesterdays risotto to good use in little time!

Cook a risotto (add bacon for extra bite!), form into balls and coat in flour, egg, than crumbs.

deep fry!
:)

BAM!

in more detail:

I used the link recipe of the risotto above but added some bacon for some extra flavor. So wham, chucked some bacon in the pan while i set up a production line. A bowl of risotto, a bowl of rice flour, a bowl of bread crumbs with sage and parsley(with a pinch of sugar and salt), and a clean plate.

Pop out your bacon and slice.

Shape risotto with wet hands into balls. (you can add soy/cheese now to center for extra awesome.)

Dip in flour, then in crumbs (with a pinch of sugar and salt). Press to coat.

Deep fry half way for 5 minutes, turn over for 5 minutes more.
Place on paper towel and then serve with salad

Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Originally uploaded by tiny_teesha

Very very tasty. Must add the baby rocket LAST, just before serving. Mix it through, it still crunches, and boy was this tasty! I think it was a bit too salty though. :)

1.8L chicken stock
30g margarine
1/3c olive oil
2 onions (or one onion one garlic)

3c Arborio rice or 2 if you don't want a plethora of left overs!

1 1/2tbsp thyme
2 thigh chicken fillets or breast cut into tiny cubes
200g mushrooms
1 1/2c cheese/ or soy cheese sauce (for topping, optional, can use extra rocket)
80g Rocket!

oil pan, melt margarine, satay onions, brown chicken, add mushrooms for 5 minutes, add rice, stir, slowly add stock until it's gone (if you're making your own stock it's ok to add less saltiness, this turned out too salty on the recommendations on the pack- or use less stock!
remove from heat, stir in rocket, add seasoning/cheese to taste.

use the left overs for.....
ARANCINI

Raspberry Brownie

Raspberry Brownie
Originally uploaded by tiny_teesha

i think i wrote the recipe slightly wrong as it is from memory

Tasted sour, and had seeds, i blame the raspberries! BAD IDEA!

4 tbsp margarine
150g chocolate
1/2c buckwheat
1/2c rice flour
2 tbsp millet
4 tbsp coconut oil (crumb it in flour)
1 egg
2 c raspberries
4 tbsp nesquick

very dense, raspberry and chocolate is not a nice consistency...The seeds are weirrrrd!
top with choc ants

Carrot Muffins

Carrot Muffins
Originally uploaded by tiny_teesha

omg, love. I love carrot with gluten free, it's the secret to bounce and all sort of good things, like moisture, and structural hold!

PAN PIZZA

PAN PIZZA
Originally uploaded by tiny_teesha

because i'm lazy like that...and it's fast!

in a pan mix a basic pancake mix without the sweet, even use more appropriate flour like corn.

fry, roll on plate when done.

put pizza topping in pan and cook.
put sauce on top of pizza base. Then pan ingredients and top with soy cheese and baby rocket.

Stir Fry

Stir Fry
Originally uploaded by tiny_teesha

looks nasty, tasted rad.
just a basic beef tomato sauce, with red capsicum, broccoli, carrot and snow peas.

serve with rice of choice

Corn Crispbread

Corn Cripbread
Originally uploaded by tiny_teesha

is the best thing in the world....

especially for breakfast!

bacon, pineapple, baby rocket, red capsicum. YUM.

Blueberry Muffins

Blueberry Muffins
Originally uploaded by tiny_teesha

SO tasty!!!

5 tbsp margarine
1 egg
1/2 coconut milk
1 tsp Xanthan
1c blueberries
1 tsp baking powder
1/2 c rice flour
3 tbsp sugar
1/2 c potato starch
2 tbsp millet flour

DELISH!
Yumo! So so sweet! I could have minused the sugar a bit. The texture is really unique, it's soft but with the weirdest slight crunch on the edges- really nice! And inside is slightly crumbly but extremely moist. It doesn't hold realllly well. It's really soft and almost mushy inside. Very nice!

The Best Perfect Gluten and Dairy free Savoury Rolls (with soy)

You see, i made the best rolls in the world, and i mean the world. One bite, and i was in HEAVEN! The only problem? I kinda made it up and didn't even write it down. The amounts were simply tossed in straight from the container!

Luckily enough i was able to recall what ingredients, i'm still in progress of replicated the exact amounts of what still.

1c water
1/4c silken tofu (very important! This adds loads of moisture and a lovely cheesy taste)
1 tsp (heaped) of each; Baking powder, Xanthan gum, dried instant yeast
1 tbsp savory flakes
2 tsp sugar (white, honey, castor, raw, what ever you prefer)
2 heaped tablespoons of
Buckwheat Tapioca Flour(preferably arrowroot flour), corn starch
1/3 c of oil (sunflower) [i used 2 tbsp margarine coz i ran out, original had oil]
1/2 c Aldi bread mix, or any bread mix
1c White rice flour (glutinous is better or brown for a healthier loaf)
Oil to coat
Herbs to top

Firstly mix the warm water with yeast and let it sit until a froth occurs, about 15 minutes.

Mix dry ingredients together. Make a well and add liquids. Beat until well combined, and then some. Form into rolls with oily hands. It should be of soft sqwelchy, sticky consistency. Very soft and mailable. Almost like a clay slurry....but thicker. I dunno... Sprinkle chives or mixed herbs on top, or seeds if you prefer. (i like poppy and linseed).

Once formed, oil tops and add herbs and leave it 45m to an hour to rise in a warm oven. (Turn it on 50 degrees for a few minutes and then turn it off.)

Cook at 180 for 45 minutes or there abouts. Most likely it will need more time.

The first unmeasured version came PERFECT, the second batch, flat and rock solid lacking the nice taste (then i figured out the ingredient i forgot to add in!), this third batch is much closer!

It came out flat, the original roll rose at least 5 times the height. It started of as a flat roll and ended up a complete sphere pretty much.
The silken tofu adds moisture and a cheesy taste- very important for the right consistency and taste of a roll i was looking for.
It did have the slightest sour taste, i think this is the tapioca- i can sometimes taste it bad!
i think i needed more yeast, or resting time...and definitely more flour perhaps? (oxymoron).
GREAT tasty crust!!! I think the oil definitely plays a part also.
The smallest amount of gumminess, not sure if that is simply moisture. Definitely over cook rather than under cook.

Cocoa Cherry Cake

270ml Coconut cream
1 c black canned cherries
1/2 dessicated coconut
1/4 grape seed oil or light olive oil
2 eggs
5 tbsp honey
1/2c Rice flour, millet, teff (i personally do not like millet or teff...so i would like to replace it with other flours in future, but i have to use it up!)
1/4c chocolate syrup (you know, coles cheap chocolate topping!)
2 tsp vanilla essence
2 tbsp liquor (i use baitz white chocolate)
4 tbsp cocoa
1/2c melted choc
1/2 c chopped choc
1/2tsp baking powder
4 tbsp brown sugar

Cook it on 180 for about 40 minutes, check ti frequently. I stuffed up the time when i cooked it. The inside is still soft and raw. But its late and i have to sleep so i'm leaving it in a warm oven over night (turned off!)

I was stupid and poured water over the top, to see what would happen, it eventually rose and dried up, but i dunno if that caused the middle to cook so much slower? Also i sprinkled chocolate ants over the top.

It tastes quite nice and the honey gave it a "chewy muckie" consistency which i like :)

Sweet Potato Rolls

1/2 c rice flour
buckwheat
lentil
and corn starch

1 egg
1 grated sweet potato (finely)
1 grated carrot
1 tsp yeast
3 tbsp honey
1 tsp Xanthan
1 tsp cinnamon
1/2 rice milk refrigerated
1 c boiling water
1/2 tsp salt
1/2 tsp baking powder

I increased the honey by a tablespoon, they were a bit too un-sweet (for me).

150 for about 25-30 mins

As you spoon the mixture into greased tins you will see the stringly texture. It is these finely grated pieces which hold the roll together, giving it bounce, and elasticity, holding it together. Seriously. First i discovered the power of honey for it's sticky quality, but by far, finely grated vegetables- REALLY REALLY WORK!!!

I promise i will perfect a recipe that tastes like heaven mixed with wheat flour! I swear!

For now, this is more than substantial. It is a thick batter, sloppy joes comes to mind.

You need to put it in large muffin tins to make rolls, they should really invent rounded big tins so one can make rolls. This would be perfect. Or even sub roll tins. I await the day i find one!

These are not the tastiest things (yet, i think i'll work on perfecting it) but has the absolute perfect moisture and spring to it! HOLDS TOGETHER! Moist, so so devine. Almost oily, but they contain no oil. EXTREMELY healthy also :)

I love the taste of roasted linseed on top, don't hesitate to sprinkle your favourite seed on top.