Chocolate Almond Fudge

Tuesday 30 April 2013

Dairy Free, Gluten Free Chocolate Almond Fudge

I love chocolate and I love fudge. I had some dark chocolate and almonds in my cupboard so decided to make some fudge.

Simple as that. Easy to make quick to eat. Enjoy!

Chocolate Almond Fudge

1/2 cup dairy free chocolate pieces
1/2 cup almonds
1 tablespoon coconut oil
1 tablespoon vanilla essence

In a food processor grind the almonds to a nut meal.

Place the chocolate in a microwave proof dish and zap for 1 minute. Stir chocolate until melted. If it needs more time in the microwave zap for another minute.

Then stir in almond meal, coconut oil and vanilla essence.

Mix until well combined.

Pour fudge mixture into a cling film lined container (I used a 12cm x 9cm) and place in the fridge to set.

I cut it up into about 12 pieces. Perfect size for a sweet chocolate hit. Yum!

Note: This doesn't travel well. It will melt. Keep in fridge. 

Sweet Chinese Five Spice Chicken Marinade

Tuesday 23 April 2013

Sweet Chinese Five Spice Chicken Marinade

I love chicken wings and was looking for a different type of chicken wing marinade and found this sweet Chinese Five Spice chicken marinade.

I didn't have all the ingredients the original recipe had so changed a few but the end result is still incredibly delicious.

It has a lovely sweet spicy flavour.

Sweet Chinese Five Spice Chicken Marinade

750gms chicken wingettes

1/3 cup soy sauce
1/3 cup honey
1 teaspoon ground ginger
1 large garlic clove chopped
1 small onion chopped
2 teaspoons Chinese Five Spice powder

Combine all marinade ingredients in a bowl and mix until well combined.

Place wingettes in deep dish cover with marinade and refrigerate for 24 hours.

Preheat the oven to 180C and place wings in the oven for 15 minutes. Then turn over. Cook for a further 15 minutes then enjoy.

You can also cook these on the grill or BBQ.

My side dish was quinoa mixed with chopped grilled red capsicum and broccoli.

Dairy Free Chocolate Banana Fudge Recipe

Monday 22 April 2013

Dairy Free Chocolate Banana Fudge

Paleo Chocolate Banana Fudge Recipe

I was craving chocolate banana fudge. Don't ask me why I have no idea. I couldn't find a recipe anywhere so made this one up! 

It is a very easy chocolate banana fudge recipe. You will be eating it in no time flat.

I really love the banana flavour and it's real!

Dairy Free Chocolate Banana Fudge Recipe

1/2 cup dark chocolate chopped into pieces
1/4 cup coconut milk
2 tablespoons honey
1 tablespoon coconut oil
1 ripe banana mashed until smooth

Heat coconut milk in a saucepan. When starting to boil add all other ingredients and stir until combined.

Pour into a lined container and place in freezer until set.

Store in fridge and enjoy.


Chocolate Macadamia Fudge Cups

Thursday 18 April 2013

Chocolate Macadamia Fudge Cups

Chocolate Macadamia Fudge Cups

I love macadamia fudge. It is so soft, smooth and creamy. I also love chocolate. I saw a recipe for chocolate peanut butter cups but thought how about Chocolate Macadamia Fudge Cups.

Last night I finally got a chance to make my creation and they were divine.

Lovely smooth dairy free chocolate which is light on the stomach and soft and creamy macadamia fudge make a perfect match.


Chocolate Macadamia Fudge Cups

Makes 8

Chocolate Coating
100gm milk free chocolate
1 tablespoon coconut oil
1 tablespoon honey

Macadamia Filling
1/4 cup raw macadamia nuts
1/2 tablespoon coconut oil
1 teaspoon honey
1/2 teaspoon vanilla extract
sprinkle of sea salt

Firstly toss the raw macadamia nuts into a high-powered blender or food processor, and grind into a nut butter consistency. This should take about 1 minute as they contain a lot of oil. Add the rest of the ingredients, and process again until smooth and creamy.

In a microwave proof bowl melt chocolate in microwave for 1 minute. Stir until chocolate is melted. Then add coconut oil and honey and mix until combined.

In a mini muffin tin line 8 cups with mini cup cake liners.

Cover the base of each mini cup cake liner with chocolate, about a teaspoon in each. Place in freezer for 10 minutes until solid. Then dollop a 1/4 teaspoon of macadamia filling in the centre and cover with melted chocolate. Put back in freezer to set. Enjoy.

Keep stored in fridge as they will melt.

Dairy Free Strawberry Cake

Monday 15 April 2013

Dairy Free Strawberry Cake
Dairy Free Strawberry Cake

Dairy Free Strawberry Cake Raw
 Dairy Free Strawberry Cake before it goes in the oven. 
Just lightly place strawberries on top. 

Dairy Free Strawberry and Blueberry Cake
A variation is this Dairy Free Strawberry and Blueberry Cake
Dairy Free Strawberry and Blueberry Cake Raw
Place strawberries about 1 cm away from the edge of the 
cake tin so they don't become strawberry jam and stick to the tin. 

I tried to make this dairy free Strawberry Cake with almond meal, honey and rice milk but failed dismally. It was in the oven for over 2 hours. It just burnt and stayed raw in the middle. To say I was disappointed is an understatement.

I have not given up I will try again. Going grain free and paleo is a difficult business. I am new to this way of cooking so learning every day. Stay tuned I will figure it out soon.

In the meantime enjoy as is until I can get it healthier!

Dairy Free Strawberry Cake

85g milk free margarine, room temperature
¾ cup caster sugar
1 ½ cups plain flour, sifted
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup + 2 tablespoons lactose free milk
1 teaspoon vanilla extract
350g strawberries, hulled and cut in half
Extra sugar for sprinkling

Preheat the oven to 180°C/350F. Line a 22cm/9 inch springform cake tin with paper and lightly spray with cooking oil.

Sift flour, baking powder and salt together in a medium bowl.

In a large bowl beat the butter and sugar until pale and fluffy about 3 minutes. Add the egg, milk and vanilla and continue beating until combined.

Stir in the flour until all ingredients are well combined.

Pour the cake mixture into the lined tin, arrange the strawberries around the edge cut side down. Sprinkle a little extra sugar on top.

Place cake in oven for 10 minutes. Then reduce the oven temperature to 160°C/325F, and continue baking for 50 – 60 minutes until golden brown or a skewer comes out clean.

Adapted from Food on Paper who adapted it from Smitten Kitchen who adapted it from Martha Stewart!

Red Wine and Sage Lamb Riblets Marinade

These little lamb riblets were marinated in a delicious South African Cabernet Sauvignon which a friend gave to me for my birthday a few days ago.

I char grilled some asparagus and broccoli which were coated in olive oil and salt and pepper. Once on the plate I poured a little traditional vinaigrette over them. The whole meal was absolutely delicious.

Red Wine & Sage Lamb Riblets Marinade

1/4 teaspoon sage
1/4 teaspoon garlic
1/4 teaspoon onion
1/4 cup red wine
1 tablespoon lemon juice
salt and pepper

Combine all dry ingredients in a bowl then rub all over riblets.

Place in a deep dish then pour wine and lemon juice over them and toss to coat. Place in fridge over night so the lamb can absorb all the flavours.

Place on a baking tray and cook in oven for 1 hour at 180C turning half way through.


Honey and Tahini Balls

Tuesday 9 April 2013

Honey and Tahini Balls Raw
Honey & Tahini Balls before they are rolled in sesame seeds.

Halva Balls with tahini rolled in sesame seeds
Cute as a button after.

These delicious Honey and Tahini Balls come courtesy of Lola Berry who was on Everyday Gourmet with Justine Schofield a little while ago. The minute I saw it I knew I had to make them.

The original Honey and Tahini Balls recipe calls for four times my portions but I thought that was way too much. You could make up to 100 balls with that much. With the portions I have below I made about 20 Honey and Tahini which is perfect.

These are delicious on their own and even tastier rolled in sesame seeds. The original recipe calls for them to be toasted but I couldn't be bothered so just rolled them in fresh sesame seeds. Super yum.

Just note they don't stay lovely and round after you have rolled them out. They do sink a bit to a button shape but they are still delicious.

Honey & Tahini Balls

Makes 20
1/4 cup honey
1/4 cup tahini
2 tablespoon roughly chopped mixed nuts
Sesame seeds to roll in

Mix honey and tahini together until smooth and well combined.

Stir in mixed nuts.

Roll into balls. I used my 1 teaspoon spoon and then rolled them into balls so they could all be as uniform as possible and then rolled them through the sesame seeds.

Store in fridge to set.

Dairy Free Chicken Moussaka

Monday 8 April 2013

Dairy Free Chicken Moussaka Recipe

The original recipe for this eggplant moussaka came from the Lactose Free Jamie Oliver Moussaka Recipe I made previously. That moussaka recipe was a chore to make and made me swear off making this dish forever.

Since I noticed eggplant (or aubergines as they are known in Europe) were very inexpensive I decided to give it another go. This time I made the moussaka recipe with chicken instead of lamb or beef.

It was much easier this time but moussaka is not a quick and easy recipe. It is a little time consuming but rewarding and better yet there is always leftovers so no cooking the next night!

Dairy Free Chicken Moussaka Recipe

2 tbsp olive oil
2 garlic cloves, chopped
1 small onion, chopped
1 can of chopped tomatoes
300gm chicken mince
½ cup chicken stock
1 tsp dried oregano
1 large eggplant, sliced
salt and ground black pepper
Olive Oil Spray

1. In a large frying pan, heat 1 tbsp of olive oil and fry the mince until lightly browned. Pour off any excess fat and place mince in a bowl to the side.

2. In the same pan gently cook the garlic and onion in 1 tbsp olive oil until the onion has softened then add mince to the pan.

3. Add chicken stock, chopped tomatoes and oregano.  Simmer uncovered for 30 minutes, stirring continuously and topping up with water or leftover chicken stock if you find the mixture is getting dry.

4. Lightly spray each slice of eggplant then fry until golden on both sides and season well with salt and black pepper. Place the eggplant on paper towels to drain.

5. Preheat oven to 180C. Place a layer of eggplant on the bottom of an ovenproof dish (20cm x 20cm) followed by the mince mixture then top with a layer of eggplant.

6. Bake the chicken moussaka for about 25-30 then serve.


Chocolate Peanut Butter Icing

Friday 5 April 2013

Chocolate Peanut Butter Icing

This chocolate peanut butter icing is the most delicious icing I have ever tasted.

I like my icing nice and thick but if you prefer it a bit thinner then use less peanut butter and more milk.

One Minute Peanut Butter Cake with Chocolate Peanut Butter Frosting

The delicious little cake under this glorious thick chocolate icing is the One Minute Peanut Butter Cake.

This is the quickest cake and icing combo you can make. It will be ready to eat in minutes. Just glorious.

Chocolate Peanut Butter Icing

6 tbspns peanut butter
4 tbspns pure maple syrup
2 tbsps cocoa powder
1 tbspn rice milk (or milk of choice)
1 tspn vanilla extract

Blend everything in a food processor. Use as needed or just eat with wild abandon!

Store unbeaten icing in the fridge, if there is any left!

Now how easy was that!

Just a note - don't lick the blade in the food processor or you will cut your tongue. You have been warned!

Adapted from Chocolate Covered Katie.


Wheat Free Spanakopita

Thursday 4 April 2013

wheat free Spanakopita

Wheat Free Spanakopita Recipe

  Wheat Free Greek Spanakopita
Light, fluffy and ohhhh so tasty!
I love spanakopita. Translation in English is Spinach and Cheese pie in that order.  Even though I am lactose intolerant I could eat a few pieces with a bit of bloating but not too much trouble. Fetta cheese being sheep's milk also helps.

I always thought it was the cheese that would give me a stomach ache but once I tried this recipe I had almost no problems. It turns out it was the filo pastry that made my stomach do summer saults not the cheese! Damn that wheat!

how to make wheat free spanakopita

Ever since I have been on my wheat free diet I find I can eat more and more dairy products with little to no problems at all! Happy Days!

This tastes exactly like Spanakopita that my mother used to make when I was young but without the filo pastry.

It has a wonderful authentic, traditional flavour that will bring tears to your eyes and a lump in your throat. You won't be able to eat just one piece!

Spanakopita - Spinach and Cheese Pie

Wheat Free Spanakopita Recipe

200gms fresh spinach, washed thoroughly and chopped coarsely
200gms Australian Full Cream feta cheese, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
Freshly ground black pepper, to taste
4 eggs beaten
1/4 cup rice milk

Preheat oven to 180C/325F.

In a fry pan heat up one tablespoon of olive oil and sauté onions and garlic until soft. Remove and set aside.

In the same pan, sauté spinach until just wilted. 

Place spinach in a medium bowl add cooked onions, garlic, feta, pepper, eggs and rice milk and mix until well combined.

Pour mixture into a greased and lined 20cm/8inch round or square cake tin for 20-30 minutes or until cooked in the centre.

Allow to cool then turn out onto a wire rack and thoroughly enjoy.

Note: Make sure to thoroughly wash the spinach otherwise you will be eating dirt! Not nice eating gritty bits in your deliciously divine wheat free spanakopita.

Adapted from Gourmet Girl Cooks

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