I didn’t manage to post a recipe this week. As you know it is Christmas and it occupies us all for many reasons. This year I had thirteen guests at the table and I started preparing the week before. This little movie that my husband made gives you some idea of the work that you and I put into making this day a special day for everyone. I hope you all enjoyed your day as much as we did.
Share on Facebook
I have been busy in the kitchen today! I have set myself up so I can sell my baked goods commercially. There is quite a few things that I had to do. I went to T.A.F.E and studied Food Safety, which was much more interesting than I thought it would be. I have been sorting out a commercial kitchen and now I have an order. Must thank my friends and twitter friends for their support and encouragement.
If you go to Bread and Butter at 358 Riding Road Bulimba you will find my famous Chocolate Brownies and Friands, Orange and Almond Cakes ( All Gluten Free) and Choc Chip cookies available from Saturday 16th and Sunday 17th of June. Pop in and try some.
Quinoa is a very popular ingredient, it has some great qualities. It is gluten free and very high in protein. It comes in several colours, the creamy coloured one being the easiest to find. Most people use it as a savoury ingredient in salads, or a replacement for cous cous. However I find it an interesting alternative when baking and wanting to keep the recipe gluten free. Two important points, you must wash the Quinoa several times to make sure you get rid of the bitter tasting coating. Secondly the longer you cook Quinoa the more the grain softens and eventually looses it shape altogether. This works well for baking as you want the cake to have a smooth texture. It does have an unusual taste, quite nutty.
Recipe
Ingredients
1 1/2 cup of cooked cool quinoa ( Boil with the scraped seeds on a vanilla pod for 10 – 15 mins)
Share on Facebook
