Gluten Free Scones

Since vintage Daddy found out that he must follow a gluten free diet he really has missed having scones. For years I have used my Gran's recipe and it has never failed. I have searched for recipes, I have tried many and they have been awful. Several weeks ago I found a recipe, tried it but of course I changed the  recipe as I always do. Well it was perfect and Vintage Daddy gave it the thumbs up. When something is good I need to share! 

What you will need

3 cups of Gluten Free Self Raising flour

2 tbsp of butter 

1 tbsp of caster sugar 

2/3 cup of milk

2/3 cup of water 

Method

1. Sift flour into large mixing bowl. Add sugar and mix.

2. Rub room temperature butter into sifted flour with finger tips( making sure you rub through butter quickly).

3. Mix milk and water into flour mixture, mix through with a knife making the figure of eight movement. 

4. Tip dough out onto a floured surface and press out dough to about 1inc thick. Cut with a medium size scone cutter or as Gran would with a Jar/glass.

5. Flour a baking sheet and place scones touching each other( they help each other to rise placed this way). Should make about 10-12.

6. Brush the top of scones with a mixture of milk and egg yolk, to create a lightly golden scone. 

7. Bake in a hot oven at 220C for approximately 12 minutes or until just golden. 

8. Serve hot scones with Jam and cream. 

# be careful to not over cook as they will go very hard

Enjoy! 

Hommus

A new lovely follower asked for my recipe for Hommus. I make Hommus on a regular basis as my 2 year old sweetie loves it and so does the rest of my tribe. I have tried many recipes and experimented with different ingredient combinations but the recipe below the family have given the big thumbs up. 

What you will need

1 can of chickpeas 

1 tsp of ground cummin

1 clover of garlic crushed

1/4 tsp of chilli paste or fresh chilli

1 tsp of tahini 

1 lemon

1 tbsp of olive oil

Salt and pepper

Method 

1 Process all ingredients in electric food processor and enjoy! 

* add lemon according to taste, I like lots in mine and sometimes I add more garlic. 

* sometimes I also add some fresh coriander

 Every time I make hommus I never measure out the ingredients I make it according to how the family like it. The recipe I have provided is a guide, experiment and have fun! 

 

Christmas 2014

Christmas has been filled with joy,  love and laughter! Thanks to everyone who has supported my little blog, I truly appreciate all your sweet messages. I would like to wish everyone a Happy New year and and a cracker 2015. 

Christmas 2014

Christmas has been filled with joy,  love and laughter! Thanks to everyone who has supported my little blog, I truly appreciate all your sweet messages. I would like to wish everyone a Happy New year and and a cracker 2015. 

Gingerbread

A gorgeous friend of mine asked me for a gingerbread recipe. The recipe below I have used for years making gingerbread houses and cookies, it is  super easy and tastes great!

You will need

3 1/2 cups of self raising flour

1 cup of plain flour

2 teaspoons of ground cinnamon

1 tablespoon of ground ginger 

1 cup of firmly packed brown sugar

1/4 cup of pure icing sugar

180g of unsalted butter

1/2 cup of golden syrup 

2 medium eggs 

Icing 

3 cups of pure icing sugar

2 egg whites

Method 

1. Combine flours, cinnamon, ginger, sugars, and butter in a food processor and process until mixture looks like fine breadcrumbs.

2. In a jug whisk golden syrup and eggs, add to food processor and process until dough just starts to come together. 

3. Place dough onto a lightly floured surface and knead until smooth. 

4. Cut dough into two pieces and refrigerate for 3-4 hours, making sure dough is well chilled. 

    *very important to work with chilled dough so dough maintains shape and you avoid spreading of          dough.

5. Once chilled roll dough out between two sheets of baking paper until at least 5mm thick. 

6. Whether you are making a house or cookies you will need to : 

     - using  a pattern you have created as a cut-out guide to cut house pieces and place in a single layer on lined baking tray. 

     - press out cookie shapes and place in a single layer on a lined baking tray.

  Freeze for 15-20 minutes, until firm.

7. Preheat oven to 180 degrees C.

8. Place gingerbread on room temperature trays and bake for 15 minutes or until firm. Cool on trays.

9. When gingerbread is completely cooled you can begin decorating cookies or creating your gingerbread house. 

10. To make icing for gingerbread house, in a electric mixer beat egg whites until soft peaks form and gradually add icing sugar. Beat until thick. 

      *when joining together you may need support to hold walls up and unopened cans of food are perfect until icing dries. 

11. To decorate cookies or ginger bread house use a piping bag or if you don't have a piping bag a snap lock bag with one corner trimmed will work perfectly. Use lollies to decorate house or cookies. 

If you have any questions just leave a message in the comments below, I hope you have fun! 

I love December

Things have been crazy busy but I just love school holidays and having all my children home together. 

Green Juice

I'm experimenting with juicing and today I made the best green juice and some how fluked the perfect mix. If you have a great green juice recipe can you please share below. 

Today I used, 1 apple, 1 kiwi fruit, half a lemon- adding 1slice to the bender with the skin and juice, a really good handful of English spinach, about a 2 inch piece of cucumber, 1/2 cup of ice and 1/2 cup of water. Perfect! 

I like to use my kitchenAid blender! 

Even little miss 2 loved the green juice. Great way to get lots of goodness into her diet.

I must say I was scared of green juice but it really is so good!

Share your recipes if you can. Enjoy!