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Posts Tagged ‘Gluten Free’

Swedish Apple Cake

Due to the overwhelming response on social media last Saturday, I am re-posting the recipe for this show stopper apple cake (plus I made a few changes since the first time I made it in 2013). I originally found this cake on my friend Charles’ blog, Five Euro Food (in hiatus right now), I had made it for Easter dinner for the outlaws. It was quite the success the first time, so I’m not really sure why I haven’t made it since. Way back in 2013 I had to alter the original recipe because we had diabetic and hypo-glycemic guests and you know how I hate to make two different things, so I was happy to convert Charles’ recipe to fit the circumstance. Last Saturday did not present such issues, so I revised the recipe again and liked it even better.

The recipe depends on the sweetness and flavour of the apples and I must say that the humble Macintosh really shined. As you read the recipe, you will notice that it has exactly 17 g (1 tbsp) brown sugar so don’t expect a super sweet cake, but those of you who like dessert, but not overwhelmingly sweet, will love this version. Of course, the Skor bits add sweetness and a touch of caramel flavour within the sliced apples, in the topping adds some lovely texture. Of course, you may omit them if you cannot find them (or you could buy them on Amazon).

Swedish Apple cake

This is all about the apples.

Appelkaka Remake, A Swedish Apple Cake

Makes one 16.5 cm (6.5 inch) cake, serves 4-6, depending on the slice size
To make a 23 cm (9 inch) cake, double the recipe

Ingredients:

  • 800 g (1 3/4 lb), about 8 small Macintosh Apples, peeled and thinly sliced
  • lemon juice
  • 17 g (1 tbsp) brown sugar
  • 120 g (1 1/4 cup) oats
  • 50 g (1/2 cup) almond flour or meal
  • 2 g (1 tbsp) cinnamon
  • 35 g (1/4 cup) Skor bits, divided
  • 60 g (2 tbsp) unsalted butter

Directions:

  1. Pre heat the oven to 395° F (200° C).
  2. Line a 16.5 cm (6.5 inch) spring form pan with parchment.
  3. To the small bowl of a food processor add, brown sugar, oats, almond flour, cinnamon, 1 tbsp of the Skor bits and butter; pulse until it resembles a coarse meal.
  4. Take about 1/2 of the oat mix and press firmly into the bottom of the prepared springform pan.
  5. Peel and finely slice the apples, a splash of lemon juice will prevent them from discolouring.
  6. Carefully arrange about half of the apples on the oat mixture, sprinkle with half of the remaining Skor bits, then finish layering the remaining apples and press down firmly.
  7. Sprinkle the remainder of the oat mix with the remainder of the Skor bits on top, just like a crumble.
  8. Bake for about 30-40 minutes or until the apples are luciously soft (test with a toothpick).
  9. Serve warm or at room temperature.

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glutenfreecheezitz_first

There are recipes that convert well into gluten free and this happens to be one of them and they freeze incredibly well too, but be warned, it will be unlikely that you’ll have leftovers to freeze! I rolled this recipe thinner than the glutinated recipe and the result was a crispier, cheese bite. I’ll probably do the same for the glutinated version, as I preferred the crisp texture. Plus, a thinner roll gives you more crackers and who doesn’t love more cheese crackers?

Gluten-free Cheez-itz

A KitchenInspirations Original Recipe

Ingredients:

  • 227 g (about 2 cups) sharp cheddar, grated
  • 45 g (3 tbsp) unsalted butter, room temperature
  • 14 g (1 tbsp) vegetable shortening
  • 1 tsp salt
  • 67 g (1/2 cup) brown rice flour and 67 g (1/2 cup)  white corn flour (not corn starch) or 134 g (1 cup) gluten-free flour
  • 30 mL (2 tbsp) ice water

Directions:

  1. Combine all of the ingredients except the ice water in a bowl of a food processor. Pulse for 2 minutes to cream the mixture together.
  2. Slowly add the ice-water while pulsing. At first, it looks like you might need more water, patience grasshopper, patience, the dough will come together in a moment, continue pulsing until it does.
  3. Preheat oven to 375° F.
  4. Using plastic wrap, roll the dough into two logs about 1.5 inches or 4 cm in diameter. Refrigerate for at least 30 minutes or freeze for 15.
  5. Cut log into 1/2 cm or 1/4 inch thick slices and place on a parchment-lined baking sheet leaving about 2.5 cm or 1 inch between each cracker.
  6. Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!

Alternative instructions:

  1. Cut dough in half and pat the dough down into a disk, cover with plastic wrap. Refrigerate for at least 30 minutes.
  2. Place disk on parchment paper and put the plastic wrap on top and roll each disc to 2mm or 1/8 inch thickness (this is the perfect thickness).
  3. Using a cookie cutter of your choice, cut into shapes. I found that my 2.5cm square cut the perfect size.
  4. Transfer to a baking sheet (I line mine with parchment).
  5. Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and over done – and it only takes seconds to burn!
  6. Remove to cooling rack to cool.

Notes:

  • If the crackers become a bit soggy after you defrost them, toss them in the oven in a single layer on a baking sheet on low heat for 5-10 minutes to crisp them up.

glutenfreecheezitz

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vegetarianbutternutsquashchili_first

We had a bunch of dear friends for Superbowl a few weeks ago and I made this vegetarian chili. I know I’m a little late, but I wanted to capture the recipe for next year. It was delicious and it makes a huge amount (1 L or 8 cups). It has a lot of great flavours and textures, I’ll definitely add it to my repertoire for future Superbowl parties.

Vegetarian Butternut Squash Chili

A KitchenInspirations Original Recipe

Makes 1 L (8 cups)

Ingredients:

  • 180 g (1 cup) dried red kidney beans (soaked for 12 hours)
  • 1 small onion, diced (100 g)
  • 1 small carrot, diced (100 g)
  • 1/2 butternut squash, diced (150 g)
  • 2 celery ribs, diced (100 g)
  • 250 mL puréed tomatoes (200 g)
  • vegetable stock or water, to cover
  • 1 tbsp tomato paste
  • 1 tbsp red pepper paste
  • 2 tsp ground cumin, toasted
  • 1 tsp oregano
  • 1 tsp cocoa powder
  • 1 tsp smoked sweet paprika
  • 1/2 tsp chili powder
  • 1 cup frozen corn
  • 1 cup Pearl Barley, cooked
  • 1 avocado, for garnish
  • 1/2 cup sour cream, for garnish
  • chopped cilantro, for garnish

Directions:

  1. Put the beans in a pot, cover with 2 inches of water, and bring to a boil. Boil for ten minutes. Drain.
  2. Combine beans with everything but the frozen corn, cooked barley and the garnishes in the bowl of a slow cooker. Add enough water to cover. Cook for 8 hours on low or until beans are tender. Add frozen corn and cooked barley about 30 minutes before serving to allow to heat through.
  3. Serve with garnishes or plain.

vegetarianbutternutsquashchili

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pickledradishes_first

I had an excess of radishes in my pantry so I decided to pickle them before they turned bad. They will make a nice garnish to pulled pork or a rich stew like bœuf bourguignon.

Pickled Radishes

A KitchenInspirations Original Recipe

Makes 250 mL (1 cup)

Ingredients:

  • 160 g (~1 cup) radishes, sliced thinly
  • 30 g (~5 cloves) garlic, sliced thinly
  • 250 mL (1 cup) white vinegar
  • 5 mL (1 tsp) salt
  • 5 mL (1 tsp) sugar
  • 5 g (~ 6 sprigs) dill sprigs
  • 250 mL (1 cup) sterilized canning jar

Directions:

  1. Combine vinegar, sugar and salt and heat until both salt and sugar have dissolved, stir well.
  2. Add the radishes and garlic slices to the jar and pour the hot liquid over to cover. Tap the jar a few times to burst any air bubbles.
  3. Pour the liquid over the radishes and tap the jar on the counter a few times to get the liquid dispersed evenly. Add the dill sprigs, making sure they are covered in the liquid. Screw on the lid.
  4. Use immediately or process jar for 10 minutes (or as required in your neck of the woods), allow to cool on the counter. Label. Store for 3 months in a cool, dark place or use within a month in the fridge.

pickledradishes

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applepreserves_first

This is a naturally sweet applesauce, no added sugar or chemicals, just the beautiful sweetness of the apples!

Since JT and I have embarked on our diet, I have been expanding a recipe collection because there is nothing worse than eating ‘diet food’. JT can attest that our food has been the furthest from ‘diet’, at least, our perception of ‘diet food’. We’ve had:

  • Chicken Schnitzel with cauliflower mash
  • Zucchini spaghetti and chicken meatballs
  • Mushroom and cauliflower crêpes with lentil béchamel sauce
  • Apple and Dijon glazed pork tenderloin
  • Pulled pork tenderloin crêpe with homemade BBQ sauce
  • Navy bean mushroom ‘risotto’
  • Pacific Salmon with cauliflower dill sauce on wilted spinach
  • Chicken Tikka Masala on cauliflower ‘rice’
  • Pork tenderloin on braised red cabbage
  • Pork tenderloin with mushroom sauce on sautéd veggies
  • Tilapia en papillote
  • Bouillabaisse

The real challenge is finding alternatives that fit into the diet parameters so I created this apple preserve (or butter) as a condiment, but also as a sweetener in some of the dishes named above. I try to vary the meals so that we don’t get bored of the same thing.

The other thing that I’m finding quite helpful is weighing everything to make sure we are not having more than we should — I’ve fallen off that bandwagon a few times, so it’s great to get back to it. Measuring is a great tool to keep you on track and it keeps you from inching up the volume (which I can be guilty of)! I measure out 100 g  (3.5 oz) portions of any protein we purchase and freeze them individually. I know each baggy is 100 g (3.5 oz) which is exactly the portion size we should be eating. It doesn’t take long to get used to the smaller volumes particularly since we have to drink a lot of water. And the veggies are quite generous (230 g 8 oz per portion), in fact, JT has a difficult time eating the allotted volume of veggies sometimes (I do a lot of wilted spinach…makes for a smaller amount!). Fortunately, we can season to our heart’s content so the food isn’t bland. The other thing about 100 g or 3.5 oz portions is that it makes the budget go further! I’m not going to post a lot more about my regimen but I will share the odd recipe I think you might enjoy. Plus, we have a few cheat days planned (Super Bowl for one!) so I’ll share some of those tasty treats. Thank you for allowing us to indulge in our resolutions, while I enjoy your wonderful recipes from afar, for the time being.

Unsweetened Apple Preserves

A KitchenInspirations Original Recipe

Makes 750 mL (3 cups) preserves.

Ingredients:

  • 1 kg (about 2 lb) red delicious apples, peel and core included*.
  • 1 L (about 4 cups) water
  • 6 cinnamon sticks
  • 10 g (about 3 tbsp) freshly grated ginger
  • pinch of salt

Directions:

  1. In a medium Dutch oven, add chopped apples, water and cinnamon sticks and cook on medium heat until apples have broken down and thickened and most of the water has evaporated, about xx minutes.
  2. Add freshly grated ginger and pinch of salt, stir well.
  3. Pour into prepared containers and seal with new lids. Store in the freezer. Use refrigerated preserves within a month.

Uses:

  • Use to sweeten sauces and dressings instead of sugar.
  • Pour over unsweetened yogurt or ice cream or gelato.
  • Use as a condiment for pork.
  • Combine with a little Dijon Mustard as a glaze over pork tenderloin.

*The peel and core add natural pectin to the preserves which help to thicken and preserve it.

applepreserves

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saltedcaramelsemifreddofirst

Here in Toronto, we have a lovely grocery store chain called Loblaws; you may have heard of them through their widely distributed President’s Choice (PC) products, a high-end food product range created by Dave Nichol. What has this got to do with my recipe today? Patience grasshopper…

In recent years, Loblaws has rebranded themselves and have created a truly upscale grocery shopping experience; their stores are beautiful and inspiring. The Toronto flagship store is the Loblaws at the old Maple Leaf Gardens and they merchandise product in a visually appealing way, so much so, that a long-time shopper like me, ends up adding a few extras into my grocery cart when I shop there! In addition to an inspiring shopping experience, Loblaws offers cooking classes! Some of the cooking classes are demonstration-style and for $10 (Canadian) we watch a real Chef cook a couple of recipes to make a meal, and at the end of the demonstration we get to eat the results! And, because they promote several PC products, we are given a $10 Loblaws gift card to use at our leisure! Win/win in my opinion.

In December, they offered a special cooking class focusing on a few new premium Black Label PC products, but they only advertised it to regulars at the cooking classes. It was a bit more expensive ($15 Canadian) but SO WELL WORTH IT! I went with a bunch of friends and we made an evening of it. We cooked up some pretty amazing things that evening, Crispy Sesame Rice cakes with PC® Tuna Tataki, PC® La Belle Rivière Cheese, Cranberry and Pear Stuffed Roasted Turkey Breast with Peri Peri Kale with PC® Hollandaise Sauce. I enjoyed the turkey and Kale so much, I made it for JT for Christmas Day dinner. The pièce de resistance was the Avocado Lime and Coconut No-Bake Cheesecake, but our Chef decided to make it a semifreddo instead and he won me over. As you know, I am not much of a dessert eater, but the semifreddo was too difficult to resist, I polished off my entire slice! I have since made the semifreddo version of this tart and sweet dessert without the crust and it was very well received. Just after the holidays, I had an avocado on its way out so I thought I’d recreate the dessert using a caramel sauce I made for a Christmas party and froze the leftovers, the recipe below, Salted Caramel Semifreddo with Skor Bits is the result. I served it for a dinner party last week. It’s not much of a calorie saver (duh, caramel sauce!) but it’s a nice treat from time to time, plus did I mention it has Skor® bits?

saltedcaramelsemifreddo

This small slice bangs a lot of flavour.

Salted Caramel Semifreddo with Skor® Bits

A KitchenInspirations Original Recipe

Makes about 500 mL (about 2 cups)

Ingredients:

  • 160 g cream cheese (about 3/4 cup)
  • 1 ripe avocado (mine was on the smaller side but larger will work too)
  • 2 tbsp lemon juice
  • 85 g (about 1/3 cup) caramel sauce (or to taste)
  • sea salt
  • 2 tbsp Skor® caramel bits

Directions:

  1. Combine cream cheese, avocado, lemon juice and caramel sauce in the small bowl of your food processor (I used my Cuisinart Smartstick mini processor attachment).
  2. Prepare your freezer-safe containers by spraying them with non-stick spray and lining with parchment if possible (round containers may prove difficult).
  3. Evenly sprinkle sea salt and Skor® bits on the bottom of each container and pour the cream over. Cover and freeze overnight.
  4. Using the parchment to lift out the semifreddo (or dip ever so slightly into warm water), put it on a cutting board and slice or plate. Drizzle with additional caramel sauce and sprinkle lightly with sea salt. Serve immediately.

saltedcaramelsemifreddo2

I used gold sea salt to make it more festive!

Note: I was not renumerated in any way for this post, it is simply my opinion of an entertaining event in Toronto that is not too expensive.

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marmalade_first

My dear friend Lorraine recently launched her new travel company, focussing on unique food and travel experiences, traveling in the style and class that she has grown accustomed to! Her first journey is to Peru, a gastronomical hot-bed, who knew? Do take a gander to her new site Experiential Traveller and check it out.

It so happens that I have had Peruvian cuisine only a couple of times, in New York City, of all places! A few years ago, JT and I were sitting in our hotel lobby waiting for our dear friends Paul & T to arrive when this very animated woman, Melony comes in holding a bag of freshly baked bagels. She comes bounding over to us with such excitement and says, “I bet you’ve never had a Brooklyn bagel!” We said we’ve had bagels in New York but she interrupted and claimed with no uncertainty that they were most likely not authentic Brooklyn bagels and that today was our lucky day because she just bought a bag of the city’s finest and we MUST try them. It’s not like we had a choice, so we followed her into the attached hair salon (she was the manager) and she proceeded to hand us authentic Brooklyn bagels. Well, you can’t just eat someone’s authentic Brooklyn bagels without some small talk, and that’s how we found out about the BEST (THE BEST, Jerry. THE BEST) Peruvian restaurant in the city (Mancora in The Lower East Side)! And on the plus side, it wasn’t a wallet-breaker either! We had one of the best lunches there with our dear friends Paul and T! You see, I did come back around to Peru!

Orange marmalade goes so well with Brooklyn bagels so when I had a few oranges left over from a gig late last summer, I decided to make orange marmalade! I chose an Ina Garten recipe that took two days as we were heading up to the cottage and I didn’t have time to finish it in the city. Having to do it again, I’d probably go with a long cooking jam instead of macerating the fruit as I didn’t feel it gave anything different to the texture. But if you need a jam recipe spanning over two days, this one is for you!

This recipe is roughly based on Ina Garten’s Orange Marmalade

Easy Orange Marmalade

Yields: 500 mL (~2 cups)

Ingredients:

  • 2 large oranges (ends removed and sliced very thinly, yields about 575 g)
  • 2 cups water
  • 300 g sugar
  • 45 mL lemon juice

Directions:

  1. Combine thinly sliced orange slices and the water in a non-reactive pan (I used my Le Creuset). Bring to a boil, stirring often.
  2. Remove from heat and add sugar, stirring until entirely dissolved. Add lemon juice and stir.
  3. Cover and leave overnight.
  4. The following day, bring the mixture back to a boil, stirring often. Reduce to a simmer and simmer uncovered for 2 hours, stirring often. Turn up the heat again and gently boil for an additional 30 minutes, skimming off any foam that forms. Cook the marmalade until it reaches 105° C (220° F) or when a small sample forms wrinkles as you run your finger through it on a very cold plate. At this point, I felt there was too much peel and not enough jam, so I took about half and processed it smoothly with an immersion blender and returned it to the peel and combined. It’s quite a lovely texture.
  5. Pour into sterilized jars and apply lids. Process for 10 minutes in hard boiling water.

marmalade_2

Notes:

  • The sugar was reduced to 300 g  (a little more than the 3:1 ratio).
  • I found the multi-process a bit much for the result, I will find a version that is not so labour intensive next time. You may wish to try Helene’s family recipe.
  • The platter was a gift from my cousin and his wife when they stayed with us for a little more than two weeks, summer 2015. I adore gifts like that, I will always think of them when I use the platter. It’s hand painted Herend Porcelain, a very famous Hungarian porcelain house.

This is a good article on the differences between a Brooklyn Bagel and a Montréal Bagel (my favourite). Updated Jan 10/17.

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