Courgetti spaghetti, Cake, Biscuits and Books

As I get used to avoiding wheat I find it gets easier all the time, I suppose this is the same with any change that we need to make but initially it did feel very difficult to eat without all the baked goods that I used to love.  The thing is now I tend to associate them with feeling dreadful afterwards which tends to make them less appealing.
Due to this change I rarely get to eat any cake or biscuits unless I have braved baking with the dreaded gluten free flour.  I saw a recipe for white chocolate and cranberry cookies so I thought I would try it. Now as usual I didn't stick to the plan ( maybe this is why things go wrong?) I just creamed the margarine and sugar then threw in the flour, egg, cranberries and white chocolate.  I also didn't need it as I have found it to be very crumbly and not very workable, instead I added a little soya so it would be more moist and just spooned the mixture onto the baking paper.

I didn't get any pictures as half are already in the freezer, some in my stomach and a few left in the kitchen which wouldn't make for a great photo.  Long story short is that although they were not very biscuity they were very tasty!  They came out more of a flattish scone but never mind as they are so nice.
I will maker them again with a full photo and recipe for you.

Something I did take a photo of was todays bake, which is for church and therefore not Gluten free as it is to be given out and not consumed by me!  I made this up, and it is a vanilla sponge with crushed wheatos ( Yeah like I said I'm not eating it!) marshmallows and chocolate topping.

There are marshmallows inside as well.

Another thing I tried today was courgetti spaghetti, now basically it's just courgette cut into really fine strips (julienne) and fried in olive oil. You can top it with whatever pasta sauce you use, I made one with tomatoes, onion, garlic and chilli.  I then topped it with cheese and had a spinach and cucumber salad.  It was really good and strange how the courgette when cooked lilts and has the texture of spaghetti.  Much healthier, I will definitely make this often.  I think I will buy a julienne peeler though as they are cheap enough and would make preparing stuff quicker.

A couple of books I have read recently are The Shack which was really thought provoking if maybe a bit challenging in places. Also I am having a bit of a binge on reading about habit formation. A book I enjoyed was 59 seconds.

 It has some really good examples of studies, some you may have heard of before if you have read Outliers or Tipping point there are some familiar themes.  I also started Nudge but I got a bit bored with that,  The latest one is The Power of Habit, I just started this so I will keep you posted.

Gluten Free Blueberry Pancakes (frugal and quick desert)

I really wanted some pudding today after my lunch and while everyone else was eating banoffee cheesecake and cream I had to go without.  I did try a bought lemon cheesecake from the supermarket's free from range a couple of weeks ago but it was awful, expensive and everyone complained!  So back to letting them have the regular deserts as why should everyone else suffer.
After about an hour my sweet tooth got the better of me and I decided to make something using what I had in the fridge.

Blueberry Pancakes.

 I didn't measure anything out as it is not necessary with stuff like this I feel, so here is what I did.

I used one egg and cracked it into the jug, added a splash of soya milk and whipped it up a bit.

I added one teaspoon of sugar and about five level desert-spoons of  GF flour (plain). Next I chopped up a handful of blueberries, heated some olive oil in a pan and poured in the batter.  I waited until the bottom had caught a bit then spread out the blueberries, turned after a short while and it was done.

To serve I added some plain Alpro yogurt, a few more blueberries and a drizzle of syrup, it was very nice.

It was a decent size serving so you could use this amount and make four or five small thin ones to have with ice cream if you can eat that (I can't).  There is a really good cheats ice cream though that you make using frozen bananas and peanut butter. You can find it here Dairy free ice cream

Pancakes are quite useful as you can put savoury fillings in them and they are cheap to make and a bonus is they are one of the few GF recipes that taste just like the regular version.

Frugal gluten and dairy free pudding

Yesterday after lunch everyone was about to have desert except for me because I usually don't bother now. ( being gluten free means there isn't much I can have unless I bake it or get ripped off with the price!)
I really fancied a desert though so I decided to make one. I had to pop out to get Alpro custard but the shop is just down the road.

I made bread and butter pudding using the genius bread I had in the freezer. ( just a couple of slices)
It was really easy just butter your bread using dairy free spread, cut in to triangles, sprinkle on some raisins, add cinnamon if you like it, pour over half a carton of the custard and drizzle a little syrup over the top.

Here it is before it went in the oven I forgot to take one when it came out but the bits of bread sticking up went nice and crunchy.

It worked out to 70p a portion but that was because the bread  and ready made custard were expensive. If you can get  them on offer or buy cheaper versions it would be less.  Still I thought that was ok considering the cost of a GF ready made desert. 

I may add jam and no syrup next time or vary the fruit.

Gluten Free Bread (First try!)

Yesterday I had a go at making some gluten free bread. I've had the flour in the cupboard for a few weeks but not got around to trying it because, well the pastry I made was a disaster, the pizza base was chewy and odd, then last week I bought some ready made gluten free pastry from the frozen section and that was horrible too!  So needless to say I was not feeling very inspired to try any more gluten free baking, then yesterday I thought well I have the bread flour now so I may as well give it a go.
The recipe was on the back of the Dove Farm packet and I just stuck to that, lots of people had said that it comes out ok. A few suggested extra xantham gum, but have you seen what that stuff is?? It is not something I want to consume more of if I can help it.

As you can see it didn't rise very much but apparently that is usual for this type of flour. I think it looks more like madera cake but that doesn't matter because it tastes nice, and the best bit is there is a lovely crust all the way around. There is no picture before I cut it as I forgot and one tip was to slice while still warm so I did that then realized I had not taken a photo.  I had some straight away with jam then froze the rest.

I didn't expect it to come out like a regular loaf I just wanted something I could maybe toast to put eggs on, or have with soup. I am happy with that, it probably still cost about £1 to make as the flour is so expensive but that is better than the £3 they charge for a gluten free loaf and they are so tiny!  This one was done in 2lb tin it just isn't very tall.

More Books and Cooking

I feel like I have done the right thing in cutting out wheat but it has increased cooking time and amount of pots to wash! I had a go at wheat free pizza last week from an Isabelle packet mix. It looked ok when the toppings went on (if a bit strange around the edges) and the boys were polite and said it was ok. I thought it was dreadful! It was chewy in a very odd way, I'm sure I cooked it long enough but it had the weirdest texture ever, I would rather go without!

One with ham on half for younger son.

One with olives and veg.

I will not be using that packet again but I will experiment myself with the dough I make myself. I ended up scraping the topping off my pieces and just eating that. Anybody got any tips I'd love to hear them.

I am having more success with lunches and saving, less food is being wasted I feel as I always take stuff the next day for lunch now. I made a curry last night big enough to portion off five other portions into containers into the freezer as the squash was massive. So with a load of veg and butter beans it made a lot, half a bag of cashew nuts battered to crumbs with the rolling pin and a jar of Tesco Royal Korma. 

Cutting things out of your diet means less junk to eat so this saves money too, it also means I don't get any cake after lunch on Sunday! Today I threw some things in a mixing bowl ( I really did throw them in no measuring) sugar, bertolli, an egg, gluten free flour, coconut and a drop of vanilla essence, I mixed it all up, put it in a tin and cooked for 15 minutes while the dinner was doing. It came out good, that was the fastest cake ever. I cut it in half, spread with raspberry jam and sandwiched them together, I had a slice after lunch, so there you go maybe you just have to wing it.

I called at the library yesterday, some books had arrived (not the Hugh Fearnly Whittingstall ones) A girl called Jack's book is very good. No expensive ingredients that only get used once, I can see I will do lots from this one.  It has a section just on beans ans pulses, also one for veg, so ideal for me.

I actually sat with this for ages last night and looked at it like a traditional book from cover to cover, it has little suggestions for changing things and tips for storing and not wasting food at the end. Well done Jack Monroe!

The days have felt a bit brighter this last week and I am definitely ready for spring, I have had enough of the cold now and I am ready for a trip in the caravan. Now that won't happen until Easter but warmer days would be nice. Is anyone else fed up of the cold? If Winter is your favourite season I really don't get it, I'm ready for sun, flowers and bright mornings. Coming out of work in the daylight was a huge bonus this week. 

Garlic Mushroom Wheat Free Panckes

Yesterday involved a trip to the big Tesco in the city because Aldi my usual place to shop does not have any of the gluten free flours. I decided for now to just buy the plain gluten free blend and the white gluten free bread flour. I also bought xanthan gum ( thank you Cornish chickpea ) as apparently you need this to make the flours bind properly. This is all new to me. They did have all sorts of goodies that I would be able to eat but I resisted temptation as I have been eating more variety since I stopped eating bread and cakes and buying the processed stuff would ruin that.
Today for our Sunday lunch my  husband and son had roast chicken but for my older son and myself I decided to make mushroom pancakes using my new flour.
They take a few pans but are easy to make ( husband doesn't like me using loads of pans he's on washing up duty!)

So I made two of these and they went down really well, they are full of mushrooms the ones on the plate at the side are a few that came out. Recipe is below and if you leave out the cheese and bertolli spread and use vegan substitutes  ( also for the egg, not sure what you use there) instead these would also be vegan.

Garlic Mushroom Pancakes 

Pancakes

2 eggs

4 desert spoons of dove farm gluten free plain flour

125ml soya milk (or just milk)

Olive oil

filling

1 pack of large mushrooms

2 handfuls of spinach

1/2 a red onion

2 garlic cloves

tsp basil

125 soya milk (milk)

small amount of mozzarella or cheddar

tsp of margarine ( I use bertolli spread or shops on olive spread)

Method

To make pancakes beat eggs, add milk then whisk in flour a bit at a time. Heat a little oil in the frying pan cook pancakes a few minutes each side then set aside on a plate.

Chop all ingredients, fry mushrooms in the garlic (crushed) add onions, after a few minutes add spinach, sprinkle in the basil.

Heat the spread in a saucepan then add milk as it gets hot add a little flour at a time and whisk quickly it will start to thicken (don't add too much it goes thick all of a sudden) take off heat and add a little cheese).

Place a pancake in an oven proof dish, coat one side with the mushroom mixture add a little sauce over the top. Fold over add more sauce and a little more cheese on top. Repeat with the other pancake.  Cook in a hot oven for about 10 - 15 minutes until golden on top.

I sometimes add a little chilli to the mixture to make it a bit spicy but that is up to you.

So one wheat free recipe down I will have a go at pastry later in the week ( I think that is where I will need the xanthan gum).

Also this week I am going to make a skirt with the check fabric I have had ages but I am still stuck what to do, I love the fabric and I usually just jump straight in  and cut out but I have seen lots of styles I like and I am undecided. Below is what I found on pinterest.

Right this bottom one is actually similar colours and I have some lace left, a bit longer but only problem is if I embellish it with lace I probably wont wear it for work and I like to be able to wear my clothes whenever.I may do a combination of these I will see what develops.

Here is my fabric sitting there on the sewing table waiting for me to make up my mind.