Wheat Free Recipes
- Wheat-Free Recipe – Slow Cooked Beef Short Ribs in Wine Sauce Recipe October 19, 2010
Slow cooking makes this inexpensive cut tender and flavorful.
- Chocolate macaroons October 10, 2010
Don’t be tempted to double this recipe as speed is essential in spooning the mixture onto trays. Even with the deftest hand, by the time you shape the last of the mixture it will have slackened and those macaroons will be flatter than the first ones. And a special tip: filled macaroons are more squidgy and much more delicious after 1 or 2 days in an airtight container.
- Vanilla-scented tamarillos with vanilla panna cotta October 10, 2010
Tart and tangy, egg-shaped tamarillos hang in clusters from a small, attractive tree. The exotic fruit’s taut, satin skin is usually crimson or golden. The red variety is most favoured because of its bold tropical flavour. Its jelly-like flesh is dotted with purple-black seeds. The more mellow-flavoured golden variety is appearing increasingly in the markets. The fruit can be eaten fresh or cooked.
- Nesselrode ice-cream October 10, 2010
The frozen version of a classic French pudding, said to have been invented by a French chef who worked for Russian diplomat Count Nesselrode in Paris in the mid-1800s.
- Sauce vin blanc October 10, 2010
Serve with fish or shellfish.
- Smoked salmon pate October 10, 2010
Food allergies and tasteless fare need not go hand-in-hand.
It was a sudden introduction into the world of gluten-free cuisine when Rick Grant’s wife Rhonda was diagnosed with coeliac disease in 1987. At the time, the condition was little known and you’d be lucky to find specialised products. Those on offer in the ’90s were hardly appetising.
- Chocolate brownies October 10, 2010
From the Gluten Free Finger food cookbook by Rick Grant
- Omelette Rothschild October 10, 2010
This omelette was made originally for the Baron de Rothschild, the banker who was the patron of the famous chef Careme in the 1820s and 1830s, but it is not as well known as other culinary creations named after him. It is an easy recipe: it adds a sweet meringue to an omelette mix which is then filled with a jam and served as a dessert. I have not included a specific fruit to serve with the dish, as you should serve whatever fruit is in season. In summer it could be berries, poached cherries or roast white peaches, while in the colder months maybe ripe pear or oranges.
- Italian rice cake October 10, 2010
An Easter rice cake.
- Pashka October 10, 2010
This Russian fare is first decorated with a cross and blessed before being served on Easter Sunday. Essentially a crustless cheesecake, it is perfect served with fresh strawberries. The mixture can easily be doubled or tripled, and made in one large mould for a crowd. It is also delicious spread on toast or brioche.
- Reine de Saba October 10, 2010
Also know as Queen of Sheba or chocolate and almond cake, this is the ultimate flourless chocolate cake. Many of us discovered this in Elizabeth David’s French Provincial Cooking, first published in 1960. She gives the chocolate quantity as “one-quarter of a pound”. Many cooks have increased that quantity, although I see no need to.
