This is late going up due to actually having stuff to do at work this week. Blogging wasn't really an option. So here is life a few weeks (over a month in the first case) late.
This first one wasn't actually one of my creations. My only contribution was adding the blue icing after a few drinks. A good friend of mine was going to the UK for a few months. This called for a going away bash. The hostess of the evening decided that a plane cake was in order. The very quickly became a map of the world with a plane pointing to his destination. A very simple butter cake with a standard buttercream icing. The only problem in cake creation was icing it after a few drinks...... We went with the standard green for and and blue for water. The land tasted quite minty and the ocean had a hint of strawberry to it. That caused a bit of taste bud eye confusion but it worked.
Below are photos of the finished product.......
As some are probably already aware, I'm a shift worker who regularly works the graveyard shift. The main problem I have is that if I don't prepare fo
r these shifts, it more often then not it means take out. My wallet does not enjoy this whilst tryi
ng to save for a Europe/USA trip at the same time. So I spent the last week Tuesday preparing for my 7 days or 12 hour shifts by cooking up a storm of buttermilk banana pancakes, chicken balls and potato frittata ala Eleanor. The banana buttermilk pancakes were taken straight from my favourite (read only) gluten free cookbook 'More gluten free and easy' by Robyn Russell. I purposely made them smaller then normal, this makes them easier to fit into the toaster for reheating. I ate these with the strawberry compote fro
m the same book. It was essentially strawberries and rosewater. The compote tastes best warm. Unfortunately, I left the leftovers at work. Luckily, my coworkers won't realise that they're there. I also baked the banana and coconut cake from this book. I can make savoury gluten free food, but struggle with sweet things that don't involve just substituting gf flour for wheat. The cake rose nicely in the oven, but sunk when I removed it. It had been in the for about 10-15 minutes more then the recipe said, my oven is annoyingly slow, and probably could have done with another 5-10min. This did have the advantage that it the cake stayed moist for a few days longer then normal. A few coworkers were lucky enough to taste this one and they all loved it!! Not as much crumble as I expected but still enough to identify it as gf.
These recipes won't be posted as they are directly from the book with the only alteration being leaving out the xanthum gum. This was done as there was already gum in the gf flour from the shop.
Next we have the chicken balls and potato frittata. Both recipes are new inventions, quite basic and still need some tweaking but tasty and gf all the same.
500g chicken breast mince
minced garlic 1 Tbsp heaped
minced ginger 1 tsp heaped
1 ½ cups of frozen mixed vegies.
Fish sauce * make sure to buy a gf one if you need it, not sure if they are all gf by default
The mushrooms, onions and frozen vegies went through the food processor until finally chopped. Then just put everything into a bowl and mix. I found it a little too much ginger for my tastebuds but nothing too unbearable.
Put heaped teaspoons of the mix onto an oven tray and bake in preheated 200C oven for 15-20 minutes. These reheat nicely in the microwave too in only a minute or two!!
The amount of vegies in this can be adjusted, I didn't really measure anything, just started pouring.
The potato frittata didn't turn out how I'd like and it started from the beginning. (and I forgot to take photos....)
The potatoes were sliced thinly and poached in a stock of garlic, spring onion, milk, white wine and peppercorns. The milk curdled when it started to heat but I kept going. Cook until tender. Strain the potatoes and place them into a baking dish. If you get a bit of the garlic, peppercorns and spring onions as well they provide bursts of flavour. Over the top arrange the other vegies, making sure you have finely sliced/diced them so they cook evenly and quickly. Over this, pour lightly beaten eggs. Bake in a preheated 200C oven for about 30-40 min, or until the egg is set and the vegies cooked to your liking.
I think the next time, the vegies will be sliced rather then diced and layered between the potato. Also thinking of using the potato as a crust, giving the filling more of a quiche feel. Not sure how it would work and if the potato would need to be mashed or just sliced..... Time will tell.
This also reheated nicely in the microwave.
The next updates will be some baking for and agm. The leftovers are being handed over to mum for afternoon tea on Friday. She got rather excited when I mentioned it. Currently thinking Sticky Date Cupcakes........ which requires starting the night before....
Oh well, time to start the dates soaking!