Monday, October 17, 2011

Gluten/Dairy/Egg/Corn-free Fruit Crumble

Perfect for when you're craving a little afternoon sweet treat to accompany your tea, this gluten/dairy/egg/corn-free fruity crumble wont disappoint.

Single Serving Fruit Crumble

  • 1 sweet apple
  • 1 sweet peach
  • 3 tsp rice flour
  • 2 tsp olive oil
  • 1 tsp sugar
  • cinnamon (optional)
  • hazelnuts (optional)
- Cut the apple and peach into bite size pieces, and put them in the bottom of a tiny baking dish. 
- Mix together the rice flour, olive oil and sugar and sprinkle over the top of the fruit.
- Bake until the topping is beginning to brown.
- When it comes out of the oven, sprinkle with cinnamon (optional).
- Use a dry pan to toast some hazlenuts and then sprinkle them over the crumble (optional).

In honour of breast cancer awareness month, Roanne of Ms. Veronica's is hosting a Heart the Boobies auction, all the proceeds of which will go to EmbodiWorks, an organization that educates and empowers people affected by cancer. Please stop by and bid on any items you like, knowing that good will come of any money spent in the auction.

Heart the Boobies Handmade Auction 2011

Have a grand week.

Monday, October 10, 2011

Curry Sunset

Curried Brown Rice with
Sweet Potato Purée and
Roasted Green Beans


  • 1 cup brown rice
  • 1 tsp salt crystals
  • 1 Tbsp crushed curry leaves
  • 1 tsp black mustard seeds
  • 0.5 tsp cumin seeds
  • 3 - 4 cups of water
  • 1 tsp butter (optional)
  • Simmer rice and spices for approximately 40 minutes until all the water has been absorbed.
  • Add the butter right at the end and stir through.


    • 800 grams of sweet potatoes, scrubbed
    • 3 large carrots
    • 1 apple
    • 1 tsp of salt
    • 1 tsp of butter or cream (optional)
    • Cut sweet potatoes, carrots and the apple into chunks.
    • Pour over boiling water (just enough to cover), add the salt and boil for 20 - 30 minutes until vegetables are tender.
    • Drain three-quarters of the water, then use a stick blender to zhoesh the veg all together until the purée is smooth.
    • Stir through the teaspoon of butter or cream, and check the seasoning.

    Green Beans:

    • 700 grams of green beans
    • olive oil
    • salt
    • Pre-heat the oven to 200 degrees Celsius.
    • Wrap an oven dish in heavy foil.
    • Brush a light coating of olive oil over the bottom of the covered roasting pan.
    • Use a scissors to top and tail the green beans, and give them a good rinse.
    • Throw the beans in the pan, drizzle them with olive oil and a liberal sprinkling of salt.
    • Oven roast for 20 - 30 minutes, until crispy on the outside but tender on the inside.
    A sunset the colour of sweet potato peels and carrots, taken by Simeon from the roof of our house on the evening I made this meal.

    Tuesday, October 04, 2011

    Sunday Lunch

    The Table Setting

    The Menu


    Gluten-free, egg-free, dairy-free savoury pancake
    with butter bean hummus and wild rocket.

    • Savoury Pancakes: See this recipe.
    • Butter Bean Hummus: 1 tin of butter beans (reserve half of the liquid) zhoeshed in a mini food processor with 1 tablespoon of extra virgin olive oil, cumin and salt.
    Main Course

    Baby spinach salad with fried aubergines, grilled tomatoes, 
    chickpeas and goat's milk feta; with a side
    of carrot-nut stuffed green peppers.

    • Salad:
      • Wash baby spinach well and mix with goat's milk feta and a can of chickpeas.
      • Fry aubergine slices (1 cm rounds) in a little olive oil and salt. Cut up into bite size pieces before adding to the spinach.
      • Grill tomato slices (1 cm rounds) in the oven, drizzled with olive oil and sprinkled with salt and pepper. While still warm, toss tomatoes into the salad (the goat's milk feta will melt deliciously).
      • Season to taste.
    • Side dish:
      • Cut peppers along their natural lines to create little pepper bowls.
      • Use a food processor to finely chop a handful of raw cashew nuts, some carrots, wild rocket, salt and olive oil to create the stuffing.

    Gluten-free, egg-free banana bread served with
    fruit salad and double thick cream.

    • Mom's Banana Bread:
      • 125ml butter
      • 125ml sugar
      • 4 large or 5 small bananas
      • 2 cups gluten-free cake flour (e.g. Nature's Choice)
      • 1tsp bicarb
      • pinch of salt
      • 125ml milk
    • Mix ingredients together and bake at 180 degrees Celsius for one hour in a loaf pan, or 30 minutes in a rectangular oven dish.