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Hello – Please Join Us

We are all about food!

To share our tried and tested recipes – where our dietary choices remain a joy and are an appreciated and wonderful experience of life!

Not all of our challenges should paint pictures that we aren’t part off 😊

Please,

  1. Please play it safe, if you’re not sure – see or talk to your doctor

  2. Diagnosed already – always look for the “gluten-free” label on purchased foods
  3. Always avoid all Wheat, Barley and Rye.

Gluten Intolerance, Gluten Intolerant, Celiac Disease, Coeliac Disease, pains and or swelling in the tummy, headaches, dry or irritated skin, general feeling of poor health are all part of a life we know in this circle.

Foods labelled as gluten-free or made with corn, rice, soy are those that we depend on ……

Do either of these exerts seem familiar……

.” the distinct autoimmune response to wheat proteins and transglutaminase enzymes in the gut that defines CD is just one possible expression of gluten intolerance….”

…” Gluten intolerance is an adverse reaction to gluten. Can be improperly applied to several conditions that are different in origin. These include celiac disease (CD), non-celiac gluten sensitivity (NCGS), wheat allergy, dermatitis herpetiformis, and (more rarely) gluten ataxia….”

Life and the food we love and share has to be Gluten-free – but I have learnt that this is not a limitation in my family or amongst my friends – its an awesome challenge (and with the help of Wealthy Affiliate) I’ve find a way to share wonderful and varied ideas. 😊

This picture is not a water/ oil painting we were taught in primary school – it’s of the damaged intestinal lining, someone’s terrible results from celiac disease

 

So please join us and let’s make food and this part of life, fun😊

 

 

Guacamole and Cornchips

Party suggestion – Gluten Free Choices

So – One of the comments received this week related to Matt’s party.

Gluten Free food that was required this coming weekend ….  I’ve suggested  2 very popular ideas – unidentifiable as GF, because they are just so popular and taste awesome.  So thought I’ll  share these actual recipes too.

Guacamole and Corn Chips

Prepare and add all ingredients into a mixing bowl as you go  🙂

                                                                  So Add –

2  ripe avocados – flesh mashed as the base

1  small onion ( purple one if possible) finely chopped

2 cloves – garlic crushed

1/2  lemon – juiced

Salt and Pepper to  taste

 

Optional Additions ( and just wonderful !!  )

1/2 cup chopped fresh coriander (cilantro)

1 to 2 red chilli’s finely chopped – optional

Keeping just a small amount of both to garnish the top for presentation  🙂

Mix altogether very well;  put into a serving bowl – cover tightly and keep in a refrigerator until required. Serve with bowl of plain Corn Chips

(Not my pic – no chilli or coriander 🙁  )

Recipe – Chocolate Pavlova with Marscapone Cream & Raspberries & Almonds

Chocolate Pavlova with Mascarpone Cream & Raspberries & Almonds

Total delight for all – not just our “Gluten Free” team…. Such a popular and gorgeous dessert, this pavlova has a crisp shell and a soft centre and can be made in different flavours by substituting the cocoa powder – Sandy

 

Pavlova

  • 6 large egg whites
  • Pinch salt
  • 1½ cups pure icing sugar or castor sugar
  • 3 tablespoons unsweetened cocoa powder (Can be substituted for different flavours)
  • 1 teaspoon red wine vinegar
  • 60 gms bittersweet chocolate, finely chopped (Can be substituted for different flavours)

 

Marscapone Cream

  • 1 cup marscapone cheese, cold
  • 1-1/2 cups heavy whipping cream, cold
  • ¼ cup castor sugar
  • 1 teaspoon vanilla extract

 

Topping

  • 1½ cups fresh raspberries
  • 2 ounces bittersweet chocolate, grated or shaved into curls (optional)
  • ½ cup toasted flaked almonds

 

Instructions

  1. Preheat the oven to 150C (300°F).
  2. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won’t touch the marker.
  3. Or, Line the base and sides of springform cake tin – (Sandy)
  4. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.)
  5. Pass the cocoa powder through a sieve or sifter and add to the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, fold the mixture until well combined. It should be a light mocha colour with no white or brown streaks.
  6. Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly — it shouldn’t be perfectly smooth or overworked. Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the centre. Don’t worry if the top is cracked — that’s normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes – good to leave it for at least 1½ hours.  (The meringue won’t collapse as much if it cools gradually.)
  7. Before serving, carefully peel the meringue off of the parchment paper (or open the springform cake tin, carefully remove the lining) and place it on a serving platter.
  8. In a medium bowl, beat the mascarpone cheese, heavy cream and vanilla until combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Do not overbeat; it should not be too stiff or grainy.
  9. Mound the mascarpone cream onto the meringue and gently spread it out about 1 inch from the edge (don’t worry if the meringue cracks in the process). Top the pavlova with the raspberries and almonds and sprinkle the shaved chocolate over top. Cut the pavlova into wedges, wiping the knife in between slices, and serve
  10. This pavlova can be made ahead of time – up 12 hours ahead of time. If assembled, keep in the refrigerator.
  11. It can also be made as a plain Pavlova by using “Corn” Flour in place of un-sweetened cocoa.

The cocoa powder, and for different flavours – corn flour, almond meal etc – help to minimise the moisture that can be lost from a pavlova in very humid weather. – Sandy

Recipe – Coconut Macaroons

Coconut Macaroons 

(An Absolute Family favourite and so simple for Gluten Free afternoon teas )

• 3 medium size egg whites,

• 3/4 cup pure icing sugar

• 2½ – 3 cups unsweetened shredded coconut

 

 

1. Preheat oven to 325F (160C) and line a baking tray with parchment paper.

2. In a large mixing bowl, whisk the egg whites and sugar until foamy.

3. Add in the shredded coconut and stir gently with a spatula.

4. Make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn’t hold together, add one small egg white. If you think it is too moist, add a little extra coconut.

5. Drop macaroon mixture in ball shapes on the parchment paper.

6. Bake for 20 minutes. Open the oven to check – may need a few more minutes until their top gets golden.

7. Cool for about 10 minutes before serving

8. Keep them in an airtight container for up to 4 days.

9. (Good luck we never get to 4 days – Sandy)

Recipes – Margie’s Birthday Lunch

Margie’s Birthday Lunch

Lunch for 4

Entrée  – Prawns in Lemon

 12 large cooked King Prawns peeled and de-veined

 4 Whole preserved Lemons quartered, pith removed and finely diced

 2 Cloves Garlic finely diced

 Extra Virgin Olive Oil

 sea salt

 freshly Ground black Pepper to taste

 3 tablespoons verjuice

 Italian Basil

 continental parsley

 1 tablespoon Oregano

 

Method

1. Mix the preserved lemon dice with the garlic, a splash of extra virgin olive oil and sea salt and pepper to taste

2. Place aside. (Keep a little of the Basil leaves for serving)

3. In a large bowl, mix the prawns with the preserved lemon mixture, verjuice, all herbs, a little extra olive oil and season with  salt and pepper. Mix well.

4. Serve immediately

 

 

Main course – Pork Belly

Pork belly is full of flavour and has a natural sweetness that is complemented by the honey glaze. The slow cooking on a low heat cooking ensures the layers of fat between the meat melt and baste from the inside.

Serves 4

 1kg pork belly

 6-star anise

 1 tbsp cracked coriander seeds

 600g runny honey

 2 Massel stock cubes (Chicken or Beef flavour)

 4 medium brown onions

 12 or more cherry tomatoes

 1 bunch of sage

 4 bay leaves

 Olive oil

 Sea Salt

 400ml cold water

 Green herbs for garnish.

 

Method

1. Pre-heat oven to 160C.

2. Pour half the water into a roasting tray (this prevents the meat juices from burning during cooking) and add a crumbled stock cube.

3. Score the skin of the pork into the fat but not as deep as the flesh. Rub a little olive oil into the pork and season with a little salt. Place the pork on to a wire tray, cover with foil, and then place into the roasting dish. Roast in the oven for approximately 2 hrs on the bottom shelf. Remove the covering foil about 1 hour into cooking.

4. Meanwhile, make the honey glaze by adding the rest of the water, honey, coriander seeds, star anise and 1 stock cube to a saucepan and simmer until reduced by a third. The mixture will thicken and become syrupy

5. Cut the root off of the onions and cut in half (take the outer skins off if preferred). Add a little olive oil to a frying pan, heat then place the onions in the pan flat side down. Add the bay leaves, sage and leave for a few minutes until they start to brown and caramelize.

6. With a sharp knife put a small slash in the bottom of each cherry tomato. Add the cherry tomatoes to the pan top side down. Then place the pan in the oven for 25 minutes until onions are golden brown.

7. When the pork is cooked remove from the oven and set aside somewhere warm to rest. Take the juices from the bottom of the tray, pass them through a sieve then place into a saucepan and reduce by a third.

8. To serve, using a pastry brush glaze the pork with the honey reduction. Then slice lengthwise into (about 1in wide) and arrange onto a large plate. Place the roasted tomatoes and onions around the meat and garnish with the roasted sage leaves and star anise. Finally pour over the reduced roasting juices and serve.

9. Top with garnish green herbs.

 

 

Dessert – Lemon Meringues

Meringues

• 2 egg whites

• 1/2 cup caster sugar

• 1 cup frozen raspberries, thawed

• Pure icing sugar mixture, to serve

Lemon Curd

• 2 egg yolks

• 2 eggs

• 2/3 cup caster sugar

• 2 teaspoons finely grated lemon rind

• 1/3 cup lemon juice

• 100g Pure butter, chopped

 

Method

1. Preheat oven to 140°C/120°C fan-forced.

2. Line 2 large baking trays with baking paper. Mark eight 6.5cm circles on each piece of baking paper.

3. Using an electric mixer, beat egg whites until stiff peaks form. (and bowl can be held upside down and egg white don’t move)

4. Add sugar, 1 teaspoon at a time, beating until dissolved. Spoon mixture into a piping bag fitted with a 1cm nozzle. Starting from the centre, pipe a 6.5cm spiral in each marked circle. Bake for 15 minutes or until firm. Turn off oven. Cool in oven with door ajar.

5. Make lemon curd: Place egg yolks, eggs, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until butter is melted and mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a bowl. Cover surface with plastic wrap. Set aside to cool

6. Place one meringue disc onto each plate. Top each with 1 tablespoon lemon curd followed by remaining meringue disc. Dollop 1 tablespoon remaining lemon curd on each. Top with raspberries. Serve.

Gluten Intolerance is our new challenge

What a challenge of life and this has often seemed so difficult to diagnose, and then, to accept !

The comparison with others managing the same limitations vary enormously.

The focus and to remove Gluten from the diet can be, and is successful for those diagnosed – I see this directly,as a responsibility and I hope we all will share ideas recipes and resources.

In my circle of family and friends I have had loved ones diagnosed with this problem. This is not a choice – it’s called survival!

So many people and different levels with this same dietary challenge. They find it very difficult to choose sustenance, it seems that an enormous list of food and drinks are no longer suitable.

I prefer to look it as a challenge and love to provide wonderful choices within the perimeters

Share our reasoning and focus

An answer, a pure relief, was almost the reaction of a dear friend when she found she was Gluten Intolerant – she almost always felt ill and suffered cramps after meals.

My sibling; after a standard medical check-up and blood test, critical liver issues were established and not one issue relating to gluten rich food had been earlier identified, He wouldn’t eat a particular vegetable, herb, or sauce, – saying that they caused a stomach pain …. Often using language, a little more colourful than mine

An elderly family member; felt ill after breakfast in particular, and always felt better if she just had fresh fruit during the day, veggies and maybe a piece of meat for dinner… no desert!

My sister-in-law had known of her dietary issue all her life – so I give her credit for teaching me the difference between challenge and opportunity.

So…… a chance to change perspective

This situation can be equally as difficult for the family and friends, as it is for the person centred with this need.

Or….

It can be an opportunity to provide an enormous variety of alternative wonderful choices of food and recipes and techniques.

To thoroughly learn and understand the sources of gluten in our diets and to strictly abide by Gluten exclusion has been the most difficult part of my learning process.

Once established and understood the different choices and selections, I feel this has to be shared and there will be many folk who would love to be involved too.

Links full of information to share

I aim to share links that my family have found related and with helpful specific information.

I’ll share recipes and hope that you might join us and do the same. (The tried and tested recipes I will share are unidentifiable as Gluten Free – and that’s a plus for the rest of our families and friends).

Our local supermarkets all seem to carry a respectable choice of Gluten Free products, but I also aim to share retail outlets that we know have wonderful selections of specific goods that will be a great source of items and products related to this perimeter.

Limitations seem difficult

The Celiac or Coeliac Disease can seem unfair.

A person who is Gluten Intolerant, also understands the restrictions that may impact the rest of a family….

Well – hoping that you join me and share all you can to ensure that we just deal with this challenge differently.

 Sandy

 

About Sandy :)

So -This is me….    🙂

I have been blessed to travel and share wonderful food and experiences with friends and family. I studied Heath Sciences in my senior years of schooling, then was privileged to travel and live in a city where food of different cultures was common ground. I love restaurant food; the different cuisines – and equally, barbeques or toasted sandwiches.

An intolerance to Gluten was an issue I knew nothing about in my earlier days (add this one to life challenges….)

 

So being a sharing soul …. here I am

My Stepmother, Brother, Sister-in-law and 3 of my staff in my last working team were suffering Gluten Intolerance or Allergy, Celiac Disease, Coeliac Disease – the necessary compliance to dietary requirements …! We are here to share a wealth of wonderful choices, options, recipes and even retail support. I’d love to share some of my favourite recipes (that are never recognized as GF) – awesome food that comes from love, life and now….

Sharing my personal delight

I found that the chance to create a website – so focused on what I had hoped to achieve; has become reality. My joy and sense of achievement (with the comments already received), leads me to a give a  huge and public thank you to the behind screens team that are making my part of this community, matter!

I have to share this, because, such a short time ago, I lacked the knowledge to create my GF community here.  Wealthy Affiliates continue to provide the training that is making my GF focus work and to be exciting! They have helped to find my confidence to provide information in an environment where the internet is really what we rely on now.

They  are actually there to help us all, to be creative,to share special ideas –  if you would like to join the WA community and be constructive too, please just have a look too  🙂

Sharing our goals….

I’m hoping that that you’ll join this community and help to make this issue simplistic and our choices wonderful and not restrictive.

 

Kindest wishes

Sandra                                                                                                                               Founder of Glutenfreeandintolerence.com