Zucchini Soup #glutenfree #glutenfreerecipe #glutenfreecooking #soup #winterwarmers

This easy to make soup  is a perfect starter on a winter's night. You may take to work for lunch or simply enjoy on a cold winter afternoon for a snack.

Zucchini Soup

Ingredients:

3-4 Zucchini. (about 1 kg) Diced
2 Potatoes - peeled and cut small.
1 medium Onion - diced.
2 cloves Garlic, chopped finely or crushed
3.5 cups Vegetable Stock
Salt and Pepper

Method:

Heat a large saucepan with a little olive oil. Saute onion and garlic until soft. 
Add zucchini and potato, stir well.
Pour in  vegetable stock and cook for  about 20-30 minutes or, until potato is soft.
Add salt and pepper. 
Process with stick blender until smooth. 
If too sticky, you can add little extra stock or water.
Add a little extra virgin olive oil or thickened cream before serving.

Tips: 

• Use homemade vegetable stock with our recipe in Shortcuts, Hints and Tips. 

• Freeze some extra soup in small containers. Heat in the microwave when you want a quick meal or snack.

Mabo Nasu (Japanese Eggplant) #glutenfree #glutenfreerecipes #glutenfreecooking #aubergine

Stir fried pork or chicken mince with deep fried eggplant served with steamed rice, is a casual Chinese and Japanese family meal.  For a best result, I add some green beans to add colour.

Mabo Nasu

Ingredients:

1 large Eggplant. Cut thinly or small diced
200grams  Green Beans
300grams Pork/Chicken Mince
1 tablespoon Chilli, chopped finely
1 teaspoon Ginger - minced or grated
1 teaspoon Garlic - minced
3 tablespoons Mirin
3 tablespoons Soy Sauce
I stem Spring Onion, sliced thinly
Pepper, Sugar and Sesame Oil 

Method:
 
Heat the pan with sufficient oil to deep fry eggplant and beans still soft.
Remove the eggplant and beans and set aside.
Drain off the oil, add ginger, garlic and chilli to the pan cook 1-2 minutes.
Add pork mince and stir until cooked. 
Add eggplant, beans and all seasoning. 
Stir fry on high heat.
Add a few drops of sesame oil.
Add chopped spring onions before plating.
Serve with steamed rice. 

Tips: 

• Blot the eggplant and beans with paper towel to prevent them from bring too oily after deep frying.  

• Stir fry with high heat for the best result!

Malaysian Spicy Fried Chicken #glutenfree #glutenfreerecipes #glutenfreecooking

This Spicy fried Chicken leaves its commercial counterpart in the shade. Believe me, you will be sold on this version once you try. Great for your next party or serve with a salad for your main meal. 

Malaysian Spicy fried Chicken

Ingredients:

1 Whole Chicken, cut 8-10 pieces                                            
1 Egg
1 tablespoon Ginger - minced or grated
1 tablespoon Five Spices Powder
1/2 teaspoon Salt
1 teaspoon Pepper
2 tablespoon Oyster Sauce
2 tablespoon Soy Sauce
1 tablespoon Rice Wine
1/2 cup gluten-free Corn Flour
2/3 cup gluten-free Plain Flour

Method:

Mix all the ingredients together in a large bowl.
Add chicken pieces and cover thoroughly.
Marinate chicken in the fridge for 1-2 days. 
Remove from fridge and place at room temperature about 1-2 hours before cooking.
Deep fry in hot oil on medium heat until both sides are cooked and brown. Drumsticks may need extra time for cooking.
Dip with chilli or sweet chilli sauce.

Tips: 

• Chicken thigh or breast fillets can be substituted for the chicken pieces.  

• The oil can be kept in a clean container and used again.

Serve with Chilli or Sweet Chilli Sauce

Agar Agar- Colourful Coconut Jelly #glutenfree #glutenfreerecipe #glutenfree cooking

This is an easy dessert to make. If you have children, these colourful jellies are perfect for some 'together' time in the kitchen. Have a lot of fun choosing the shapes and colours to make these little treats. Suitable for parties or simply serve after a meal for a light and refreshing dessert.

Colourful Jelly Treats

Ingredients: 

15g Agar Agar  
180g Sugar 
1.5 cups Coconut Cream 
3.5 cups Water 
1/2 teaspoon Salt 
1 tablespoon gluten-free Corn Flour  
2 Pandan Leaves, if necessary   
Food Colouring

Method: 

Put water, agar agar and pandan leaves in a saucepan.
Heat and stir until all agar agar has melted.  
Add coconut cream and salt. 
Add corn flour to a little water, stir well and then add to the agar agar/coconut cream mixture, stirring well. 
Separate into 2-4 bowls, add a couple of drops of food colouring. Choose colour as desired.  
Place one layer in the mould and set few minutes in the fridge, then add another layer. 
Repeat until all colours are finished. 
Refrigerate for 2-3 hours before serving. 

Tips: 

• If you like softer jelly add more water or less agar agar.

• The coconut cream can be replaced with evaporated milk.

• The layers must only be about 60% set when turning out of the moulds so they do not separate.

  

  Agar Agar

Flourless Chocolate Cake with Salty Caramel Sauce and Berries #glutenfree #glutenfreerecipes #glutenfreebaking

These gorgeous mini chocolate cakes are rich in chocolate flavour that is perfectly offset by the saltiness of the caramel sauce and the tartness of the berries. Perfect to serve at your next high tea!

Flourless Chocolate Cake with Salty Caramel Sauce and Berries

Ingredients:

250g Butter
160g Dark Chocolate
4 Eggs - separated
1/2 cup Caster Sugar
100g Ground Almond Meal
30g Cocoa Powder 

Method:

Preheat oven to 190C.
Spray 6 mini tins with oil or grease with melted butter.
Place the butter and chocolate in a bowl.
Place bowl into saucepan of boiling water, being careful that the bottom of the bowl is clear of the water.
Melt the butter and chocolate together and let it cool.
Add egg yolk, sugar, ground almond meal and cocoa powder into the butter, chocolate mixture. 
Stir about 5 minutes until smooth.
In another clean bowl, beat egg white until firm peaks form.
Add egg white into the chocolate mixture and use plastic spatula to mix well gently. 
Pour into the tins till 90% full and bake in 190C about 18-20 minutes.
Turn out from the tin when still warm.
Serve with salty caramel sauce and ice cream/ fresh cream and berries.

Salty Caramel Sauce

Ingredients:

1/2 cup Caster Sugar
1 cup Thickened Cream
30g Butter
1/2 teaspoon Salt

Method:

Heat sugar in saucepan on medium heat until sugar melts and toffees to golden colour, but not burnt it. 
Place the cream into saucepan , stir well. 
Add butter and salt, cook another 3 minutes or until thick, rich caramel.. 
Serve when warm or cold.

Tips:

• I use the mini baking tins. You can use regular cake tin if you like. But be sure to line the tin with baking paper. It may need about 50 minutes in 180C. Cut only with a WARM knife.

• I only use little sugar in the cake as it is served with caramel sauce. If you are sweet lover or not serving with caramel sauce, you can add extra sugar to the mixture.

• Use any fresh or frozen berries you like. Or you can add sliced banana when cooking the caramel sauce.

Perfect for your next high tea!

Waffles with Apple and Berry Compote and Ice Cream #glutenfree #glutenfreebaking #glutenfreerecipes

Whoever would have thought that those on a gluten-free diet would one day be indulging in waffles. These crispy parcels of pure indulgence are a delightful melt in your mouth moment.

Waffles with Apple and berry Compote

Ingredients:

1.5 cups gluten-free Flour

1.5 cups Milk
1/3 cup Caster Sugar
1/2 cup melted Butter or Oil
2 Egg Whites 
1/2 teaspoon Salt
1 teaspoon Vanilla
1 tablespoon Baking Powder

Method:

In a clean bowl, whip the egg whites adding half the sugar while beating until stiff peaks form.
In another large bowl, mix the remainder of  ingredients together.
Beat until smooth. 
Add egg white into the mixture and fold through gently with a spatula.
Pour some batter in preheated waffle iron.
Slow cook at medium heat until golden brown and crispy.
Repeat until the mixture is all used up.
Serve with apple and berry compote and vanilla ice-cream and/or fresh cream.

Apple and Berry Compote

Ingredients:

2 Apples, peeled and diced
1.5 cup Frozen Berry Mix
1/3 cup Water
1/2 cup Sugar
2-3 slices Lemon Rind

Ingredients:

Place apple, water, sugar and lemon rind in a saucepan. 
Cook on a medium heat until the sauce is reduced and apples are soft. 
Add berries and cook for another few minutes.
Be careful not to overcook. 
Refrigerate

Tips: 

If your waffles are not crispy, use low heat and cook for a longer time.
Extra waffles can be stored in the fridge. Simply reheat in the oven or toaster before serving.
You can use any topping you prefer- Maple Syrup, Fresh Fruit, Honey, Caramel Sauce....