Have you seen the Gingerbread Man?

A few months ago, I came across an interesting hobby which harkens back to earlier years, where pen pals found through the Garfield monthly magazine were the norm (as was waiting weeks for a reply to any correspondence).

The fun of collecting stationery, and receiving interesting letters/postcards from around the world has surprised me. And I find it funny how hand written correspondence has become an oddity in today's world of instant messaging.

Every now and then, you come across a particularly fun project.

Take for instance this class postcard project:

Mrs Schindler's Kindergarten Class have a Gingerbread Man in their classroom. They will read stories about him, until one day he will disappear and they will discover he has run away (like in the story). The class will make a plan to get him back and try to solve the mystery of where he went.

They need people to send postcards from around the world to report sightings of their missing friend. They will map each postcard and track his journey.

If you'd like to join in the fun of Jinjee spotting, send a postcard to the address below keeping the following points in mind:

• Begin each postcard with "Dear Madison".
• Say that you were doing something ordinary when you spotted the Gingerbread Man.
• Report that you tried to stop him, but he turned and shouted "Run, run, as fast as you can. you can't catch me I'm the Gingerbread Man!"
• Mail them to:

        Mrs. Schindler's Kindergarten Class

      Nottingham Country Elementary

      20500 Kingsland Blvd

      Katy, TX 77450
      USA

Here's the one I'm sending. Don't you just love the stamps? I bought them at the Brooklyn Post Office. They ask interesting questions regarding facts (most are about South African history), and then the person who receives the postcard gets to scratch the gold ink off to see the answer (like a lotto card). How clever!

Speaking of Gingerbread Men, here's a link to a gluten-free, corn-free, egg-free gingerbread recipe:

GF Jinjee Biscuits

P.S. If you're interested in doing some writing, Postcrossing is a fun place to start, as you are guaranteed to get replies from all over the world (and writing postcards is quick and fun, as is shopping for them [or even designing your own on zazzle.com]).

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.

Have a grand week.

Apple Flapjacks

With the last smatterings of the Winter chill starting to abate, I've been craving the comforting taste of cinnamon-sugar before Summer arrives along with all it's lightness.

I whipped these flapjacks up on three successive days.
On the first two, I just tossed ingredients in a bowl till the texture seemed right. But on the afternoon of the third batch, I realised that this recipe was worth taking note of, and so put measurements to my kitchen mayhem.

Bon appetit!

Apple Flapjacks Recipe

Gluten-Free, Corn-Free, Egg-Free, Nut-Free

Makes 10 Medium-Small Flapjacks

Ingredients:

• 1 cup (250ml) chana/chickpea/garbanzo bean flour
• 1 golden delicious apple
• 3 Tbsp (45ml) sugar (+ extra for sprinkling)
• 1 tsp (5ml) cinnamon (+ extra for sprinkling)
• 50ml water
• approx. 1 tsp (5ml) vegetable oil (for frying)

Method:

1. Zhoesh apple + sugar + cinnamon + 25ml water in a food processor till mushy.
2. Stir flour + 25ml water together, then stir in apple mixture.
3. Lightly oil a non-stick crepe pan.
4. Fry batter by the dessert spoon over a medium-low heat. Flip when bubbling.
5. Serve sprinkled with cinnamon-sugar.

Batter

Flip when lightly bubbling on medium-low heat

Serve sprinkled with cinnamon-sugar

The Duality of Citrus Cake

Light as a cloud.
Dense as a London fog.
Can it be both?
Yes it can.
Why?
Let me tell you...

Pogue Colonel: Marine, what is that button on your body armor?

Private Joker: A peace symbol, sir.

Pogue Colonel: Where'd you get it?

Private Joker: I don't remember, sir.

Pogue Colonel: What is that you've got written on your helmet?

Private Joker: "Born to Kill", sir.

Pogue Colonel: You write "Born to Kill" on your helmet and you wear a peace button. What's that supposed to be, some kind of sick joke?

Private Joker: No, sir.

Pogue Colonel: You'd better get your head and your ass wired together, or I will take a giant shit on you.

Private Joker: Yes, sir.

Pogue Colonel: Now answer my question or you'll be standing tall before the man.

Private Joker: I think I was trying to suggest something about the duality of man, sir.

Pogue Colonel: The what?

Private Joker: The duality of man. The Jungian thing, sir.

Pogue Colonel: Whose side are you on, son?

Private Joker: Our side, sir.

Pogue Colonel: Don't you love your country?

Private Joker: Yes, sir.

Pogue Colonel: Then how about getting with the program? Why don't you jump on the team and come on in for the big win?

Private Joker: Yes, sir.

- Full Metal Jacket -

RECIPE

(adapted from Cakes to Celebrate Love and Life by Maritz and Guy)
("Our Gran's Famous Orange Cake", pg. 123)

INGREDIENTS:

• 185 grams (6.6 ounces) unsalted Butter (NB: at room temperature)
• 280 grams (9.9 ounces) gluten-free all-purpose Flour (e.g. Nature's Choice Cake Flour)
• 200 grams (7.1 ounces/a whole cup) Sugar
• 125 ml (4.2 fl. ounces/a half cup) full-cream Milk
• 3 large eggs (NB: at room temperature)
• 45 ml (1.5 fl. ounces/3 tablespoons) Orange Juice
• 2.5 ml (a half teaspoon) Orange Zest (finely grated)
• 5ml (a whole teaspoon) gluten-free Baking Powder
• 1.25 ml (a quarter teaspoon) Salt

METHOD:

1. Preheat the oven to 180 degrees Celsius (175 to be safe...that's approx. 347 Fahrenheit).
2. Grease and flour a bundt cake pan, or grease and line 2 x 18cm (2 x 7 inch) round cake pans.
3. Beat the sugar and room-temp butter together till light and fluffy.
4. Mix in the room-temp eggs and milk.
5. Add in the rest of the ingredients and mix until there are no visible lumps.
6. Pour the batter into the bundt cake pan, or divide it equally between the two round pans.
7. Bake on the centre oven rack for 18 - 25 mins (bundt cake pan) or 20 - 30 minutes (round cake pans). The times vary greatly depending on the size of the cake tin you use, and your individual oven, so here are the signs to look for that the cakes are done: (a) a cake skewer inserted comes out clean; and (b) the centre of the cake springs back when pressed lightly.
8. Let the cake cool for 10 minutes in the pans before turning out.
9. Citrus cake for the win! And then onto frosting...

Milk Chocolate Ganache

I'm not a fan of buttercream frostings, so zesty ganache it shall be (and not death by tray...)

• Spare the Ina jokes, but get yourself a GOOD bar of gluten-free milk chocolate (100 grams = 3.5 ounces). 
• Melt it over low heat (or in the microwave) with a tablespoon or two of cream (depending on desired thickness).
• Frost the cakes and then sprinkle with grated orange zest.
• Serves 8 generously.

Tasty Gluten/Egg/Corn/Nut-free Pizza

South Africa being the unique country that it is, shopping aisles took a long time to catch up to food allergies. I think back to 2005, the year I was diagnosed with coeliac disease, when the only gluten-free flour available on the shelves was sorghum meal (masquerading as Maltabella porridge). I baked a batch of muffins using that, and recall that they were "killer" for all the wrong reasons.

Thankfully, times have changed. And while pre-made gluten-free items are still over-priced and under-yummy, the availability of a grand variety of gf flours means that the opportunity exists for one to take the plunge into the world of allergy-free baking.

Enter my new-found, magic flour combo. First, I mixed a little bit of each of the flours below with some water and used a teaspoon to taste each one for bitterness and after-taste. Second, I used the 700:300 flour ratio suggestion from gluten-free girl and the chef. Third, I combined the flours according to my preferred taste quotient and came up with my new favourite all-purpose gluten and corn-free flour.

Here's the recipe for my magic flour mix:

400g white rice flour

200g sorghum flour/meal

100g millet flour

300g potato starch

Now, using this flour combo, bring on the pizza!

I used as my starting point the "Thin-crust pizza base" recipe from Jacki Passmore's
Gluten Free Bible: Delicious gluten-free food (Bible (Penguin))

Ingredients (modified from original recipe):

• 2 x 10g sachets dried yeast
• 2 tsp white sugar
• 2 cups gf plain flour (I used my magic flour mix)
• 3/4 tsp salt
• 2 Tbsp olive oil

 Method:

1. In a small bowl, mix the yeast and sugar with a quarter cup of lukewarm water. Stir through and let it sit for 10 minutes to make the yeast all frothy and happy.
2. In a deep bowl, mix the flour and salt. Make a well in the centre, and add in the yeast + water, as well as the 2 tablespoons of olive oil.
3. Then use one cup of lukewarm water and add it bit by bit (you probably wont use the whole cup, so please don't pour it in all at once) while you stir till you get a dough that is soft, but not sticky. Don't worry if it's a little too much on the sticky side, because you can always add a little flour in to bring it back. Also, bear in mind that you're not going to knead this dough, so don't expect it to look like a ball of tough, gluteny dough.
4. Cling wrap the bowl and leave it to stand around for 30 minutes until some rising action has happened.
5. Line a baking sheet with some non-stick baking paper, and spoon some dough onto the sheet. Use your fingers to smoosh it out to the desired shape.
6. Brush the top with a little olive oil and bake at 220 degrees Celsius (428 Fahrenheit) for 12 to 15 minutes, or until lightly toasted at the edges.
7. For freezing: Allow to cool and then use pieces of baking paper in between pizza bases in a sealable container before freezing. You can reheat these from frozen under the grill in about 6 to 10 minutes.
8. For eating straight away: top with your choice of toppings and enjoy!

Topping: Homemade Napoletana sauce, raw mushrooms, Danish feta cheese and alfalfa sprouts

Gluten-free, Egg-free Chocolate Cake

This recipe from my Mom is just wonderful. 

It never flops. 

It gives you the most moist and tender crumb around, and it stays soft for days. It's chocolatey and delicious without being too sweet either. 

You can whip it up from start to finish in under 35 minutes.

And best yet: when served to people who don't know it's gluten-free, and are expecting some sort of "different" taste.....all resistance crumbles!

Mom's Choccie Cake

Prep Time: 10 - 15 minutes

Baking Time: 20 minutes

Yields: 1 bundt cake (serves 8 generously)

Ingredients:

• 2 large bananas
• 250ml gluten-free cake flour (e.g. in SA, Nature's Choice GF Cake Flour)
• 125ml lukewarm water
• 60ml vegetable oil (something neutral, like sunflower, works best)
• 60ml cocoa powder
• 200ml sugar
• 1 tsp bicarbonate of soda

Method:

1. Pre-heat oven to 178 degrees Celsius.
2. Mash bananas with a fork in the bottom of a mixing bowl.
3. Use an electric mixer to mix in the sugar.
4. Add in the remaining ingredients, and mix until just lump free.
5. Grease a bundt cake tin, or a rectangular baking dish (approx. 28cm x 17cm).
6. Add batter and bake on the middle shelf of the oven for 20 minutes, or until a cake skewer inserted comes out clean and the cake has pulled away from the sides ever so slightly.
7. Remember, ovens vary in their hotitutdes, so err on the side of caution and check with a cake skewer/toothpick rather than relying only on time.

Frosting/Icing:

• 80 grams of 70% dark chocolate
• approx. 2 Tbsp milk

Method:

• Heat on a low stove, stirring occasionaly, or use the microwave on a low setting to melt it slooowly (don't burn the chocolate...it'll make you want to cry!)

Born-up-a-gluten-free-tree (or bon appetit!)

Impromptu Vegan Variety...Pull Up A Chair!

I'm a big fan of natural ingredients tasting like themselves. No cream sauce slathered limp broccoli or butterey, sugary, wilted and lifeless carrots for me, thanks very much.

This meal reflected my wish for vegetables to taste like better versions of their raw selves, and was heartily enjoyed by three other ardent meat eaters as well!




The Day: A rainy Sunday afternoon

The Place: The bu and my's cottage

The Mission: Spontaneous lunch with my parental units

The Protocol: Vegan cuisine

The Ingredients: Whatever was on-hand in the pantry (butternuts, baby onions, potatoes, legumes, lettuce, tomato, avocado and herbs from the garden)

The Table:

The Meal:

The Method:

Herbed Butter Bean Hummus:

• Ingredients: 2 tins of butter beans, 1 large carrot, 4 sprigs of fresh rosemary, virgin olive oil, cumin, salt.
• Method: (1) Strip the leaves off the rosemary and toss them in a food processor. (2) Zhoesh the rosemary, a pinch of salt, 1 Tbsp of olive oil and the carrot until fine. (3) Drain the butter beans, reserving some of the liquid. Add both to the food processor, with approximately 3 Tbsp olive oil, a pinch of cumin and salt. Zhoesh till required consistency is reached (you might want to add a little water or more olive oil if you'd like a smoother texture). (4) Season to taste with cumin and salt.
• Serve: Dollop the bean hummus into the cavity of the roasted butternut.

Roasted Baby Onions:

• Ingredients: 1kg of baby onions (deskinned and cut in half), sunflower oil, fresh thyme, fresh chives, salt, pepper.
• Method: (1) Pre-heat oven to 250 degrees Celsius. (2) Cover a roasting pan in tin foil (to make it SO much easier). (3) Add the onions, drizzling them with sunflower oil and sprinkling them with thyme leaves, salt and pepper. (4) Bake uncovered in the oven for approximately 40 minutes to an hour (till they're crispy on the outside, soft on the inside with a little bit of al-dente bite to them). 
• Serve: Sprinkle with freshly cut chives.

Roasted Butternut:

• Ingredients: 2 medium butternuts (one-half per person), coconut oil, salt.
• Method: (1) Pre-heat oven to 250 degrees Celsius. (2) Cut each butternut in half and de-seed them. (3) Cover a roasting pan in tin foil. (4) Lay the butternuts next to eachother in the pan. Rub the flesh with coconut oil and sprinkle with salt. (5) Bake uncovered in the oven for approximately an hour on the bottom rack, or until the flesh is soft and yielding when pressed with a fork.
• Serve: Fill each cavity with butter bean hummus.

 Roast Potatoes:

• Ingredients: 4 large roasting potatoes, coconut oil, salt.
• Method: (1) Scrub the potatoes. (2) Cut each potato into quarters. (3) Cover a roasting pan with tin foil, and rub the bottom with coconut oil, as well as a sprinkle of salt (this help to crisp the skins). (4) Lay the potato quarters in the pan skin side down, then rub the flesh on the upper sides with coconut oil before sprinkling liberally with salt. (5) Bake on the top rack of the oven for 40 - 50 minutes, until the flesh inside is tender but the outside is crispy.

Side Salad:

• Ingredients: 1 medium head of lettuce (one-quarter per person), 2 medium tomatoes (one-half per person), 2 avocados (one-half per person), fresh basil (torn, not chopped), olive oil, salt.
• Method: Self-explanatory, right?

The Greeting: Born-up-a-tree! ;-)

Grapetiser Layer Cake

All photos taken using a Panasonic Lumix DMC-TZ8

The following gluten-free recipe is an adaptation of Darjeeling Dream's Blackberry Champagne Layer Cake.

Instead of champagne, I used white Grapetiser, South Africa's well-known preservative-free, no added sugar-free sparkling grape juice. Any sparkling juice local to you would probably suffice.

The end-result of my baking experiment was remarkable. The cake batter (gluten-free) held together well and rose evenly. The buttermilk added a rich taste and gave a moist crumb. The cake was easy to slice and delicious to eat. A real all-rounder as far as cakes go (especially gf ones!)

Should you choose to try it, I hope it turns out as well for you as it did for me. Born-up-a-gluten-free tree!

Recipe

Ingredients:

• 2 level cups gf cake flour (see below for my suggestion)
• 2 level tsp baking powder (gf or see below for my baking powder recipe)
  
• 1 level tsp baking soda
• 113g + 2 Tbsp soft butter
• 1 cup sugar (I used Huletts treacle sugar)
• 1 cup buttermilk (I used Douglasdale as they don't use thickeners)
  
• 4 large egg whites
• 1/4 cup Grapetiser (champagne/sparkling wine/sparkling grape juice)
• Topping: jam (I used sugar-free St. Dalfour Strawberry Fruit Conserve)
• To serve: whipped cream

Method:

• Butter two 23 X 4 cm or 20 X 5 cm round cake pans and place circular cut-outs of non-stick baking paper on the bottom of each, which I recommend buttering for good measure as well.

• Preheat your oven to 175 degrees Celsius.

• In a large bowl, beat butter and sugar till lighter and fluffier.

• Mix in the buttermilk.

• In a seperate bowl, beat egg whites to soft peaks, and then add them to the main bowl. Don't mix it together yet.
  

• Add the dry ingredients to the butter-buttermilk-egg white mixture and beat until just combined.

• Stir in the Grapetiser gently. Don't overmix as the bubbles are what's going to give the batter "rising oomph".
  

• Divide the batter evenly into the prepped cake pans and smooth the tops with the back of a spoon or spatula. Bake for 25 minutes, or until a cake tester inserted into the center comes out clean.

• Allow the cakes to cool in their pans for 10 mins, and then put them on wire racks to cool completely.

• Spread the fruit conserve of choice onto the cake layers, sandwiching them together.
  

• I served slices with imperfect quenelles of whipped cream.

Note:

My gluten-free flour of choice for this recipe is my favourite flour to bake with, namely the fabulously well-rounded Cake Flour by Nature's Choice. With its mix of brown rice flour, soya flour, sago flour, potato flour, tapioca flour and sea salt; you'd be hard-pressed to find a better one-for-one gf baking flour in South Africa.

Gluten-free/Corn-free baking powder recipe:

• 2 level tsp bicarbonate of soda
• 4 level tsp creme of tartar
• 1 level tsp potato starch

Mix together and then use as you would (tsp for tsp) regular baking powder.