Tag Archives: Dried fruit

Sultana Rice With Quinoa

This is a nice sneaky way of getting quinoa into the kids without them really noticing due to the sultanas and nigella seeds!

It would take a great deal of patience for a fussy child to pick the quinoa out and my boys loved the sweetness of the sultanas so never really noticed anything else!

Serves 4.

Ingredients

50g butter or oil

1 large onion, peeled and sliced

1 garlic clove, peeled and sliced

A pinch of chilli flakes

100g basmati rice, washed and drained

70g white quinoa, washed and drained

25g red quinoa, washed and drained

75g sultanas

400mls water

Salt and pepper

1 tablespoon chopped fresh parsley

2 teaspoons nigella seeds

Method

In a lidded pan, heat the butter over high heat and then add the onion, cook until beginning to colour.

Reduce the heat and add the chilli and garlic, cook for one minute.

Now add the rice, both quinoa and sultanas, stir to coat.

Pour in the water and season.

Cover. Bring the pan up to the boil, reduce the heat to low and simmer gently for 20 minutes, do not remove the lid!

Turn the heat off, leave the lid on and let sit for ten minutes.

Remove the lid and stir in half of the nigella seeds and the parsley.

Spoon into a warmed serving plate and sprinkle over the remaining seeds.

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Fruit Mince Bread And Butter Pudding

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There is something about the smell of fruit mincemeat that always makes me rather nostalgic, not just for the Festive season but cold winters nights and roaring fires!

Ofcourse, we are now heading for summer in Western Australia and when it hits it will be with us for months so just before it warms up too much, one final blast of winter comfort food!

This pudding can be made with regular or gluten free bread. If you are using gluten free bread try and find the lightest loaf you can!!! The ones like bricks are not ideal!

If you want to sneak some wholemeal bread in, go ahead, the mincemeat colours the bread enough for the fussiest of children not to notice!

Serves 8.

Ingredients

8 large slices of bread

250g fruit mincemeat

50g butter, softened

4 eggs, beaten

250mls milk

150mls cream

50g caster sugar

Method

Grease a 18x22cm baking dish.

Cut the crusts off the bread, spread lightly with the butter and then cut the bread into quarters, I like triangles!

Lay a layer of bread, with each triangle overlapping, butter side up.

Sprinkle over half of the mincemeat.

Add another layer of bread and again sprinkle over the remaining mincemeat.

In a large bowl, whisk the eggs, milk, cream and sugar.

Pour this egg mixture over the bread and press gently down so that all of the bread is soaked.

Set the pudding aside, if you have time 24 hours in the fridge will do it no harm, otherwise an hour or two is enough.

Preheat the oven to 180 degrees Centigrade.

Bake the pudding for 35-40minutes until golden brown and crispy on top.

 

 

 

 

Christmas Mincemeat Cake – Gluten Free

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I make this cake as my gluten free Christmas cake but it is lovely any time of the year if you have mincemeat lying around!

The cake doesn’t last as long as a regular Christmas cake but it does freeze very well uniced. As I’m lazy, I don’t ice it normally but towards Christmas I will bake another one, cover it with marzipan, gluten free, and ice it. That will then be the family cake so we can all eat the same thing!

Ingredients

125g butter, softened

225g caster sugar

275g gluten free plain flour

2 teaspoons gluten free baking powder

1/2 teaspoon bicarbonate of soda

2 tablespoons brandy

2 eggs

500g mincemeat

Method

Prheat the oven to 170 degrees Centigrade.

Line the base and sides of a 23cm cake tin.

Process the butter and sugar.

Add the eggs and brandy and process again.

Add the flour, baking powder and bicarbonate of soda and process.

Add the mincemeat and pulse to only just combine.

Pour into the cake tin and bake for 1 hour, check the cake isn’t burning, bake for a further 30mins.

Cool on a wire rack, remove the paper once the cake is cold.

Christmas Mincemeat – Fruit Mince

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Middle son lifted the pan lid once this was made, cooled and the brandy added and assured me it definitely smelt of Christmas, always a good sign!

Traditionally made for filling mince pies, it’s also fantastic in cakes, scrolls and even apple crumble.

I use suet, from the butcher, as the shop bought version has gluten in it, however, for vegetarian options or non Coeliacs this is fine. I also don’t add nuts to my mincemeat, just one less allergy to worry a bought!

Makes 12 jars.

Ingredients

500g suet

300g currants

500g raisins

600g sultanas

200g mixed peel

4 oranges, zest and juice

2 lemons, zest and juice

5 large cooking or dark green apples, cored, chopped into a very fine dice, skin included

20g mixed spice

2 teaspoons cinnamon

a really good grating of nutmeg

600g brown sugar

180mls brandy

Method

In a very large bowl, combine all of the ingredients except the brandy. Leave to soak for 12 hours.

Preheat the oven to 120 degrees Centigrade.

Pour the fruit mix into a large oven proof pan and slide into the oven.

Bake for three hours, by which time the suet will have all melted and be coating the fruit.

Remove from the oven and allow to cool completely.

Once cold, stir through the brandy and spoon into sterilised jars. Seal and label.

The mincemeat will keep for a year.

Grannie’s Gluten Free Fruit Cake

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When I was diagnosed with coeliacs disease my Mum, on the other side of the world, started wracking her brain for recipes that she had shared with one of her coeliac friends.

This was the first one she sent me and it was her mum’s recipe!

I use a generic premixed gluten free plain flour for this and gluten free baking powder, you can swap these for the regular stuff too.

The large amount of fruit makes this a moist cake which doesn’t look or taste different to a regular fruit cake.

I soak the fruit in hot tea to soften it up and make it moister, a wee drop of brandy works well too, it begins to remind me of Christmas Cake when the booze starts baking!

Start the night before.

Ingredients

175g caster sugar

175g butter, at room temperature

225g gluten free plain flour

1/2 teaspoon gluten free baking powder

3 eggs, beaten

450g dried fruit, currants, raisins, sultanas

90mls hot tea

zest of 1 orange

Method

The night before, place the dried fruit in a large bowl and pour over the hot tea, stir and cover and leave overnight.

Preheat oven to 180degrees Centigrade.

Grease and line a 20cm cake tin.

In a large bowl cream the sugar and butter until light.

Slowly add the eggs  beating between additions.

Add the sieved flour and baking powder.

Add fruit and zest.

Fill tin and level out.

Bake for one and a half hours, check with a skewer that it’s cooked through.

Allow to cool in the tin.