Bacon and Ricotta Quiche #glutenfree #glutenfreerecipe #glutenfreecooking #quiche

This is an easy, homemade, savoury dish where you can simply use leftovers from your fridge.. Today I am using mushrooms, chard and ricotta cheese. You can replace  these with baby spinach, blue cheese, zucchini, or anything else you may find in your fridge. This quiche can be served hot or cold and the leftovers are great to pop into a lunch box with a small salad. Why not make some extra dough as it can be used to make desserts as well. (Please check for more recipes to come)

Pastry

Ingredients:

180g Butter
2 cups gluten-free Plain Flour
1 Egg, lightly beaten 
1/4 cup Iced Water
1 teaspoon Sugar
Pinch of Salt 

Place flour, salt, sugar and butter into a large bowl.
Rub butter into the dry ingredients with your fingers until mixture resembles crumbles. 
Pour the beaten egg and iced water into the mixture. 
Mix well with the wooden spoon, then knead gently until smooth. 
Wrap in plastic and refrigerate for about 20 minutes.
Spray a 24cm round loose-base flan tin (4-5cm depth) with oil spray. 
Roll the pastry dough between 2 sheets of baking paper. 
Lift pastry into the tin and ease the pastry into the side of the pan, trim edge. Use fork prick the base. Refrigerate about 20 minutes.
Preheat oven to 180C.

Filling

Ingredients:

2 Rashers Bacon, de-rind and diced
1 cup Mushrooms - sliced
1 cup Chard 9Rainbow Spinach) - sliced
1 Onion - sliced
2 cloves Garlic, finely chopped
1/3 cup White Wine
3 Eggs
1 cup Milk
2 tablespoons gluten-free Self Raising Flour
1/3 cup grated Cheddar Cheese
1/2 cup Ricotta cheese - crumbled
1/2 cup crispy gluten-free Bread Crumbs*
30g Butter
1 tablespoon Flat Parsley - chopped
Salt, Pepper

Topping

1/3 cup crispy gluten free bread crumb, extra*
1/3 cup grated cheddar cheese, extra

Heat the butter in a pan. 
Add onion, garlic, bacon, mushroom and chard.
Stir fry until caramalised. 
Add white wine and cook for 2 minutes. 
Remove from the heat and keep aside.

Take the pastry base from the fridge and put into the oven for 10 minutes.
In a large bowl, lightly beat eggs and milk. 
Add the cooked ingredients to the egg mixture (Do not worry if they are still hot). 
Add ricotta, cheddar cheese, bread crumbs, parsley, seasoning and flour. 
Combine well. *Remember that the bacon and cheese are salty so don't add too much salt.
Pour the mixture into the pastry shell.
Top with extra cheese and bread crumbs. 
Put back to the oven and bake in 170C for 25-30 minutes until golden brown.
Serve hot or cold with the tomato sauce, sour cream or yoghurt.

* This is same as gluten-free bread crumbs we have shown you on our blog - use the food processor to  make the gluten-free crumbs. Do not crumb too finely, bake in oven until crispy. 

Contact: lee.leehocklai@gmail.com

Pineapple Meringue Tart #glutenfree #glutenfreerecipe #meringue

Did you made the pineapple filling from the recipe on the blog? I have used the filling which I cooked about 1 month ago,kept in the fridge, to make this dessert. This saves a lot of time and lets you serve a special dessert after dinner, at a morning tea, or for an after school treat for your children.

Pastry

Ingredients:

Use baking paper to place the pastry into the dish

160g Butter, room temperature
200g gluten-free Plain Flour
50g Rice Flour
1 Egg - beaten
1 tablespoon Sugar
1 tablespoon Ice Water
Pinch salt
Extra Plain Flour

Method:

Place all dry ingredients into a large bowl.
Add butter, rub with your fingers until crumbles form.
Add egg and water combined.
Mix together and knead with your hand until smooth. If too dry/wet, please extra little water/plain flour.
Gently roll the pasty between two sheets of baking papers to about 2.5mm thick, then ease into a lightly greased, loose-base fluted flan tin.
Refrigerate about 20 minutes.

Preheat oven to 180C.
Line the pastry with greaseproof or baking paper and fill with rice or baking beads.
Bake for 10 minutes.
Remove the baking paper and rice or beads.
Bake another 12-15 minutes or until the centre begins to colour.
Remove from the oven and set aside to cool.

Filling

1.5 cup Pineapple Filling, cold. (Please check our recipe)

Topping

4 Egg Whites
150-200g Caster Sugar (the filling may sweet so you can decide amount of sugar for the meringue)

In a clean bowl, whisk egg whites 2 minutes, add sugar and continue whisk until sugar dissolved and firm peaks form.

To Assemble the Tart

Spread the pineapple jam filling in the pasty case.
Top with meringue.
Bake in 170C for 5 minutes or until lightly brown.
Remove from the oven and stand for about 15 minutes before cutting to serve.
For the best result, refrigerate for about an hour.

Tips:

This is a gluten free recipe, the pastry may easily be broken without gluten in the flour which gives it the stretch. So please handle gently when placing into the flan tin. You can fix the pastry by pressing together with your fingers if it breaks.
If you have leftover pastry dough, roll out to 2mm thick. Then use round cookie cutter to cut into shapes, bake at 180C for 15 minutes. Keep in airtight container after allowing to cool. We will show you some finger food to make from these shortly.
Why not make an extra pastry shell to save time later.
The pastry base can be frozen or you can keep up to 1.5 months in an airtight container.

Contact: lee.leehocklai@gmail.com

Aubergine Ricotta Penne Pasta #glutenfree #glutenfreerecipe #italiancooking #pasta

This vegetarian dish, cooked using our homemade Napoli Sauce, is quick and easy to prepare and a perfect meal for those busy week nights. The homemade Napoli Sauce makes this dish rich in tomato flavour which combines beautifully with the aubergine and ricotta.

Ingredients:

2 cups gluten-free Dry Penne Pasta
1 Aubergine (Eggplant) - cut into pieces
150g Ricotta Cheese, break them little
1.5 cup home-made Napoli Sauce (Please check our recipe)
1/3 cup fresh Basil
1/3 cup White Wine
2 cloves Garlic, chopped finely
1/2 teaspoon Chilli - chopped finely.
Salt, Pepper
2 tablespoons gluten-free Plain Flour
Shaved/grated Parmesan Cheese

Method:

Bring water to the boil in a large saucepan.
Add salt !teaspoon of olive oil and Penne Pasta.
Cook pasta till al dente.
Salt the aubergine (eggplant0 and let it bleed. then rinse with clean water and dry with a clean tea towel.
In a large pan, heat a cup of oil with high heat.
Toss aubergine (eggplant) pieces in some flour.
Deep fry them until soft inside. Place them on paper towel.
Drain the oil from the pan.
Add little olive oil into the same pan (You do not need very much oil in this dish as the eggplant is already oily after deep frying.)
Add eggplant, garlic, and chilli.
Stir fry for some minutes.
Add white wine and cook for 1 minute.
Add napoli sauce and penne.
Cook for another few minutes until combined.
Add seasonings, ricotta and half the basil (roughly chopped).
Cook for 1 minute.
Plate up and place remaining basil and parmesan on top.
Serves 3-4  people

Contact: lee.leehocklai@gmail.com

Teriyaki Pork Balls #glutenfree #starter #fingerfood #party

You can make this dish as an entree or finger food for your next party. Or, simply eat when having a cold beer. Cook using the teriyaki sauce you made from the recipe that was previously posted on the blog. For the best result, grill them on the barbeque, but you can cook in the frying pan if you wish.

Pork Balls

Ingredients :

250g Pork Mince (or Chicken Mince )
1 medium Onion, finely diced
1 Egg
1/3 cup gluten-free Bread Crumbs
2 tablespoons gluten-free Corn Flour
1 teaspoon Ginger - minced
1 tablespoon Rice Wine
1 tablespoon Sesame Oil
1/4 cup Milk or Water
Salt, Pepper 

Method:

Place saucepan on stove with sufficient water and bring to the boil.
Mix all ingredients in the food processor for 2-3 minutes. If you not have a food processor, mix by hand until all ingredients are well mixed.
With wet hands, take mince mixture and press to form balls about the size of table tennis ball. 
When complete, place in boiling water and cook.
When the meat balls come up to the top, cook for another 2 minutes.
Remove them and immediately place in ICE water- This is important step as the ice water will make the balls tender and stop them being rubbery.

 Skewers

Ingredients:
20-25 Bamboo Tooth Picks or Skewers (If you cook on the barbeque, please soak them in the water overnight to prevent them burning.)
2 Red Capsicums - cut into small pieces
Spring Onion Bulbs - cut 2cm long
1/2 -2/3 cup Teriyaki Sauce

Method:

After meat balls are cold - drain, dry, and thread onto tooth pick or kebab stick with capsicum and spring onion bulb.
Place them in a pan pan and cook with teriyaki sauce on high heat until reduced and the  sauce is sticky.
Turn the meatballs during cooking to ensure they are completely covered in sauce.
If cooking on the barbeque, brush the teriyaki sauce onto the pork balls 2-3 times.
 
Tips:

• To save time, you can simply serve these as meat balls (do not thread them as a kebab). Place them on iceberg lettuce or salad greens to serve.

•  Make the meat balls 1-2 days early and refrigerate after initial  cooking. Cook in the teriyaki sauce just before serving. This is a great time saver when preparing for a party.

Contact: lee.leehocklai@gmail.com

Chicken Alla Veneziana #glutenfree #Italiancooking

This classic Italian dish is full of bacon and mushrooms in a beautiful creamy, sweet cherry wine sauce. You can serve with any side dish, like mash, crispy chips, steamed vegetables, baby spinach... And don't forget to provide a crispy loaf of bread on the table - you will use it to clean your plate when you have finished...

Ingredients:

2 Chicken Breast Fillets (serve for 2)
2 Bacon Rashers - cut into strips
4-6 Flat Mushrooms, sliced
1/4 cup Spring Onion, sliced
1/4 cup White Wine
2 tablespoons Cherry Wine (or any sweet wine like Marsala or Port..)
1/2 cup Thickened Cream
1 teaspoon Flat Parsley - chopped
1/2 teaspoon Lemon Juice
30g Butter
1 tablespoon gluten-free Plain Flour
Salt, Pepper.

Method:

Sprinkle some salt and pepper on the fillets, toss in a little flour on both sides - if the fillets are too thick, you can use  mallet to make them thinner. But I prefer cooking with whole fillets as they are not as dry even though it may take extra time to cook.
Place a large pan with butter on high heat.
Place the chicken breasts on the pan and for 3 minutes or until dark brown, turn! 
Add bacon and mushroom at the side of chicken breasts.
Cook for another 4 minutes.
Pour both wines into the pan and bring to the boil. 
Add lemon juice, thickened cream, salt and pepper.
Cook until the sauce is reduced and thickened. 
Add spring onion and parsley before plating up.

Vanilla Steamed Pudding with Rhubarb Berry Compote #glutenfree #winterpudding

Vanilla Steamed Pudding continues our series of winter puddings.These old fashioned puddings are perfect way to finish a beautiful warming winter dinner. 

Rhubarb Berry Compote

Please check our "Creamed Rice with Rhubarb Berry Compote" recipe from the blog.

Vanilla Pudding

Ingredients

Ingredients:

125g Butter, room temperature
1/2 cup Caster Sugar
2 large Eggs, separated
11/3 cup gluten-free Self Raising Flour
3/4 cup Milk, luke warm
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Powder
Pinch of Salt
Extra Butter to grease tin

Method:

Grease the pudding tin with extra butter.
Place 2/3 cup rhubarb berry filling in the base.
Beat butter, sugar, salt and vanilla until smooth and fluffy.
Add egg yolks and mix well.
Add half flour and baking powder, stir well.
Add milk, then remaining flour and baking powder.
In a clean bowl, whisk  egg whites until stiff peaks form.
Add to the mixture, folding gently with a spatula until mixed.
Pour into the tin 80% full.
Cover with a baking paper and aluminium foil to avoid water coming into the tin during cooking. Close with lid, put into a deep boiler with a saucer or trivet in bottom.
Pour boiling water into the boiler till halfway up the tin.
Close lid and cook in medium-low heat for 1.5 hour.
*You will need to add some boiling water during the cooking time.
Remove from the boiler and set aside for half hour, then turn out the pudding to the plate.
Slice and serve warm with cold rhubarb berry compote and vanilla ice cream or thickened cream.

Creamed Rice Pudding with Rhubarb Berry Compote #glutenfree #ricepudding

Here is another perennial favourite that seems to have been around forever. These puddings or desserts do not lose their popularity with the passing of time. They warm the tummy and soul with their goodness.

Rice Pudding

Ingredients:

3/4 cup Arborio Rice
1.5 litre Milk
1/2 cup Sugar
1/2 teaspoon Salt
2 tablespoon  Rose Water

Method:

Place the rice and milk into a saucepan.
Cook on medium heat until boiling.
Add sugar and salt, reduce to medium-low heat and cook another 35-40 minutes or until soft and creamy ( If the rice becomes too dry add extra milk.) 
*The rice pudding must be very wet and creamy after you finish cooking. Don't worry that it is too wet as it thickens as it cools. 
*Stir several times during cooking to prevent the rice sticking to the saucepan.
 Add the rose water before remove from the heat.

Rhubarb Berry Compote

Ingredients:

250g Rhubarb, washed and cut 3cm slices
1 cup Frozen Berry Mix
1/2 cup Water 
1/2 cup Sugar
Lemon Rind from half lemon

Method:

Cook rhubarb, sugar, water and lemon rind in medium heat until rhubarb soft as you like. 
*I suggest you do not over cook as the rhubarb will present more beautifully when served.
Add frozen berry mix and cook another 2 minutes.

Allow to cool.

Pistachio Praline

Ingredients:

1/2 cup Pistachio Nuts
3/4cup Sugar

Method:

In a small saucepan, melt the sugar on medium heat until golden brown colour. 
Place the pistachio nuts into the sugar carameland stir well. 
Turn out onto baking paper and let it go cold and hard.
Crush with rolling pin. 

For serve:- put some warm rice pudding on the plate, add cold rhubarb berries compote on the top or aside, add some chop pistachio parline on the dish.

Tips:

• Fresh berries, strawberries, etc can be used for this dessert.

• Make extra rhubarb berry compote and use for other desserts.  Please check our other recipes on the blog

Contact: lee.leehocklai@gmail.com

Fresh Oysters with Apple Ponzu Vinaigrette #seafood #glutenfree #starters

Ponzu is Japanese citrus sauce. It is very suitable to marry with raw seafood and Beef Carpaccio. Of course you can add it to garden salads as a dressing too. If you unable find Ponzu at the supermarket, you can replace it with apple cider vinegar and a little lime juice mixed together. Make this vinaigrette in a larger batch and keep in the fridge so you can use it any time...

 Ingredients:

1 dozen Fresh Oysters
Spring Onion - finely sliced

Apple Ponzu Vinaigrette

Ingredients:

2 Apples, peeled
2 medium Onions
5 cloves Garlic
1 cup Olive Oil
1/2 cup Ponzu (or Apple Cider Vinegar)
2 tablespoons Sugar
Ground Pepper
Salt and Ground Pepper

Method:

Slow cook oil and garlic on low heat until the garlic is dark brown. Discard garlic.
Grate or finely chop onions. Rinse with cold water (This will reduce the acidity of the onion). 
Drain and dry on paper towel. 
Place in a large bowl.
Grate apple finely, add into the bowl with Ponzu and all seasonings. 
Pour the hot oil into bowl and mix well.
Taste to make sure the vinaigrette is seasoned to your liking. 
Refrigerate.
Place 1 teaspoon Apple Ponzu Vinaigrette onto the oyster in its shell.
Add a little spring onion and ground pepper if you like.

You can make this vinaigrette 1-2 days ahead, to serve cold with the fresh oysters.

Contact: lee.leehocklai@gmail.com

Cheese Puffs (Kari Kari Cheese) #glutenfree #glutenfreecooking #glutenfreerecipe #cheesepuff

I use the leftover dumpling skin dough to make this easy snack. This is a crispy, delicious finger food. Simply eat with a cold beer or serve at your next gathering.

Ingredients:

15 pieces Dumpling Skins (Please check our blog)
50g Cream Cheese - cut into thin pieces
1 Nori (Japanese Sushi Seaweed ) - cut into small pieces
2 Eggs - lightly beaten 
Salt

Method:

Place one dumpling skin onto your hand. 
Brush inside of the skin with egg.
Place 1slice of cheese and 2-3 seaweed pieces on one side of the skin. 
Fold and press it together around the edge. 
Place on a floured tray.
Heat oil in the saucepan/wok.
Dip the puff into the egg wash before placing into the hot oil (180C).  
Deep fry both sides until golden brown.
Place onto paper towel and toss in a little salt before serving.
 

Tips: 
Use chilli sauce, cold or hot, as a dipping sauce.
Ricotta cheese and chopped parsley can be used as an alternative filling.

Contact: lee.leehocklai@gmail.com

Pan fried Pork Dumplings (Gyoza) #glutenfree #glutenfreerecipe #glutenfreecooking #porkdumplings

Many people like eating Chinese pork dumplings, but I have been unable to find any gluten-free  dumplings in the market place. To me this provided a challenge and so I tried to make them at home. After 2 attempts which ended in failure, I finally came up with a recipe to share with you that will give you perfect gluten-free Chinese pork dumplings.

Pork Dumplings

Dumpling Skins 

Ingredients:

1 cup gluten-free Plain Flour
3/4 cup Rice Flour
1/4 cup Potato Starch
1 Egg, light beating
1/3 cup Vegetable Oil
1/2 teaspoon Salt
About 3/4 cup Ice Water
Extra Flour for kneading and rolling

Method:

Mix all dry ingredients and salt in a large bowl. 
Add oil, egg and water - mix well. (Don't add all water at the one time as it may be too wet. If there is not enough water, add extra if necessary)
Place the dough on the bench.
Knead it with your hand until smooth and not sticky. 
Cover with cling wrap and refrigerate 1/2 - 1 hour.

Dumpling Filling

Ingredients:

250g Pork Mince
1/4 Wombok (Chinese Cabbage) About 200g
1/2 cup Spring Onion - sliced
1/2 cup Garlic Chives - sliced
1 tablespoon Ginger - minced
1 teaspoon Garlic - minced
1/3 Sesame Oil or Lard (melted)
Salt and Pepper

Method:

Finely chop the wombok or chop in food processor. 
Place in a bowl and mix with 1 tablespoon salt. 
Set aside for about 15 minutes - this helps the cabbage sweat and improves its taste.
Dry the cabbage with a clean tea towel. 

Place in a large bowl and add all ingredients.

Remember the cabbage may already be a little salty so be careful if adding extra salt.

Dipping Sauce 

Ingredients:

3 tablespoons White Vinegar
3 tablespoons Soy Sauce
1/2 teaspoon Ginger -grated
1 tablespoon Spring Onion - sliced
Sesame Oil
Little Chilli Sauce. If necessary

Mix all ingredients together in a bowl .


Assembling the Dumplings:


On a lightly floured bench, shape the dough into a roll measuring about 2cm in diameter and cut it into about 30 pieces.
Use a small rolling pin to roll the piece into a circle about 6-7cm in diameter, the middle must be little thicker than the edge. *Remember to lightly flour to both sides when rolling it.
Place 1-1.5 teaspoon of the filling in the centre, wet the edge with water using a pastry brush, press and fold it into half-moon shape. 
Plate on a lightly floured tray.  
You may find that the skins break easily when you fold them, especially if you are new to this. But please do not worry, the filling will not fall apart after cooking even though the skins are not perfect.
After finishing all the dumplings, heat a non stick pan with a little oil until hot. 
Place dumplings in the pan (do not place them too close together) 
Pour boiling water to cover HALFWAY up the dumplings, close the lid. 
Cook on high heat for about 7 minutes until water has evaporated - you can add some extra water to the pan and then drain it if the pan is too floury after cooking.
Keep the pan on medium heat until bottom of the pork dumplings are crispy brown. Add a little sesame oil to the pan if you like.Makes about 30. 
Serve hot with dipping sauce.








Tips:

•  If there is too much of the dumpling skin dough, please keep it in an airtight container in the fridge. I will show you how to use it, to make Cheese Puffs (Japanese Kari Kari Cheese).

• You can use 50% vinegar and 50% soy sauce to make a simple dipping sauce.

Contact: lee.leehocklai@gmail.com