Dairy Free Blackcurrant Rice Surprise
I've not made this recipe yet, hence the lack of photographs but I found it on Cook It Simply.com - as we are prone to a blackcurrant glut here every year it seemed that it would be worth a try!
30 g (1 oz) 2 tablespoons of Dairy free margarine
300 ml (10 fl oz) 1 1/4 cups of coconut milk
300 ml (10 fl oz)1 1/4 cups of soya milk
300 ml (10 fl oz)1 1/4 cups of water
100 g/31/2 oz/1/2 cup of pudding rice
30 g (1 oz) 2 tablespoons of caster (superfine) sugar
255 g (9 oz) 1 3/4 cups of fresh or frozen trimmed blackcurrants
3 tablespoons of caster (superfine) sugar
3 large free-range eggs, separated
1 teaspoon of pure Madagascan vanilla extract
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
1. Preheat the oven to 180°C (350°F) gas 4
2. Melt the margarine with the coconut milk and soya milk in a non-stick saucepan over low heat.
3. Add the water, rice and 30 g (1 oz) 2 tablespoons of caster (superfine) sugar, and increase the heat to medium.
4. Bring the pan of rice to the boil, stirring occasionally, then simmer over low heat for about 45 minutes until just soft, thick and creamy.
5. Meanwhile, mix the fruit and 3 tablespoons of sugar together.
6. Once the rice is done, remove from the heat and stir in the egg yolks and vanilla extract.
7. Spoon the rice into a deep-sided, ovenproof dish big enough for six servings and level it off.
8. Spoon all the sweetened blackcurrants over the rice.
9. Make the meringue topping. Whisk the egg whites in a large bowl until stiff, then fold in the 100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar.
10. Spread gently over the blackcurrants and bake for about 30 minutes, or until well browned.
11. Serve the pudding either hot or warm.
Posted by at Thursday, July 08, 2010 11:04 AM
Dairy, Wheat, Egg Free Butterscotch Pie Filling
Many moons ago I worked at the Milk Marketing Board. They had a wonderous canteen and one of my favourite things on the menu was the Butterscotch Tart. Well, my friend and I, being Tart by nature, flirted a bit with the chef that was bringing out the latest batch of Heaven on a plate. He was so sweet (like the tarts! LOL) and wrote out the recipe for us both. The filling was just divine but contained butter, milk and wheat flour. I adapted it (way hay!) and tested it (woo hoo!) and it works (praise be!). So, here it is...
Okay, sometimes I can't be bothered to wait for it to set in a pastry case. It's really yummy served up warm in a bowl with a range of safe things to dunk. Yay for butterscotch fondue - bring it on!!! LOL
Posted by at Friday, March 05, 2010 6:44 PM
Simple Sesame Crunch Recipe
This delicious recipe is a cross between peanut brittle and sesame snaps. I either make it purely with sesame seeds or half sesame seeds & half coconut. Either way it's really tasty.
Posted by at Friday, March 05, 2010 4:49 PM
Gluten, Wheat, Dairy & Egg Free, Vegan Chocolate Cupcake Recipe
I had a lovely gluten-free chocolate cake recipe passed onto me from a friend a few years ago, unfortunately it contains eggs, vinegar and rasperry jam. All of which I am currently avoiding. With a little adaptation I came up with this delicious cupcake recipe. As I use Vitalite margaine and AlproSoya Original soya milk it is also suitable for Vegans, substituting the Soya milk for a rice or nut milk would also make it suitable for a soya-free diet.
The cakes do not rise up in the middle which means they are suitable for icing, and, as you can see below, the cake is soft & moist inside without being dense.
I make them in muffin cases (much larger than fairy cakes) and this recipe yields 24 cakes. I have never tried freezing them, but they have the potential to last for a few days if stored in an airtight tin.
When they have cooled you can ice them if you want but they don't need it!
Posted by at Friday, March 05, 2010 2:16 PM
I once borrowed a recipe book from the library called "Allergy-Free Food" by Tanya Wright and had a go at making the Millet & Rice Savoury Biscuits in them. Texture wise they were light and crumbly and not too bad. Unfortunately there was a bit of a bitter aftertaste which I assume was from the millet. So I adapted the recipe slightly to include ground ginger and some sugar in the hope it would disguise the taste. It was better, and the biscuits went rather nicely with banana smoothies at breakfast time.
This is the adapted recipe, it makes approximately 35 biscuits.
Posted by at Friday, March 05, 2010 12:32 PM
Gluten, Wheat, Egg & Dairy Free Spiced Biscuits
These biscuits have a dry and crumbly texture making them perfect to have with a cup of tea or a smoothie. They are quite spicy and not too sweet, more for grown-ups than for children. This recipe makes approximately 20 large biscuits.
Posted by at Friday, March 05, 2010 11:34 AM
Chocolate Pouring Sauce / Chocolate Spread Recipe
This is another accidental recipe that occured when I was trying to invent a home made dairy free chocolate spread.
It is gorgeous hot straight out of the pan (would be good for chocolate fondue) and can be kept in a tub in the fridge and used on ice-cream, in fact it tastes very similar to the chocolate ice-cream syrup that you can buy.
It is simple to make and if you double up on the cornflour you get chocolate spread, although this thickens up when chilled and can be awkward to spread straight from the fridge.
The quantities are very versatile as everything is measured by volume. Just make sure you use the same size measure for each ingredient. As a guide I find that if I use 1 quantity = 1 tablespoon and double up on the cornflour I have enough chocolate spread for a few rounds of sandwiches. If I use 1 quantity = 1/4 cup (60ml) then I have enough chocolate sauce for a fondue or a tub of ice-cream syrup in the fridge.
The sauce works beautifully on Vanilla Swedish Glace and Raspberries.
Posted by at Friday, March 05, 2010 10:31 AM