quotes i love

Gluten-free Rusks

Finding Gluten-free rusks is so difficult and when you find them they are so very expensive.  This recipe has been adapted from a Gabi Steenkamp gluten-free rusk recipe.

It really is easy to make, and tasty!  I find that soya products have an after taste, so I have used a gluten-free flour mix {Health Connection Wholefoods} that contains a combonation of rice flour {26%}, potato flour {26%}, topioca flour {26%}, chickpea flour {13%} and xantham gum {9%}.

I have also added some seeds to the rusks,   a miracles plus plus {Nature's Choice} mix containing flaxseeds, sunflower seeds, sesame seeds and pumpkin seeds.

What you need:
2 cups gluten-free self raising flour
1 1/2 cups gluten-free flour mix
1/2 Tablespoon Baking powder
1/2 teaspoon Salt
2/3 cup Margarine
2/3 cup Sugar
1 egg
3/4 cup buttermilk
1 teaspoon bicarb of soda
hand full of seeds

Pre-heat oven to 160C

Prepare a bread pan, "cook n spray" the tin,  and line the base with baking paper.

Melt the margarine in a saucepan oven moderate heat and add sugar.

Sift the dry ingredients, except sugar and bicarb {self-raising flour, gluten free flour mix, baking powder, salt}

Add the bicarb to the buttermilk.

Add the margarine, buttermilk and egg to the flour mixture and mix together.

{At first I thought that the texture is not right, because it is very dry, but it turns out to be just right}

Place the mixture in the bread tin and sprinkle with seeds, and softly press the seeds into the mixture.

Bake for about an hour, or until cake tester comes out without batter.

Remove from the oven and allow to dry on a drying rack.

Gently cut into fingers.

Then pack in a baking tray with the oven on 120C for about 8 hours {easiest to leave it overnight}

Serve with coffee or tea.

I love freebies {happy birthday - red}

Here is a free printable for you! To print and use as a cupcake topper, or print on sticker paper and use as a sticker on a bag or box.

Send me a email to denise@weloveevents.co.za then I'll send you the pdf file!

Guacomole

Nacho’s and Guacamole are probably one of our favourite {easy} snacks to have on week-ends with a glass of wine or two. You can serve the nachos as is, with the Guacamole or make a baked nacho’s platter {depending on how much trouble you want to go through and how hungry you are}

Lots of the Guacamole recipe’s that you’ll find have tomato in, but personally I don’t find that appetizing. I prefer a tomato salsa on the side and I’ll mix it myself thanks!

FYI

Guacamole is an avocado-based sauce that originates with the Aztecs in Mexico.  In addition to its use in Modern Mexican Cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.  It is traditionally made by mashing ripe avocados with a mortar and pestle with sea salt.  

What you need:

2 ripe avocado’s {halved, stones removed and peeled}

1/2 red onion {very finely chopped}

1 small fresh chilli {deseeded, unless of course you are brave and chopped very finely}

2 garlic cloves {crushed}

Juice of half a lemon {or a small lime}

Enough ground black pepper and Malden salt {to taste}

Mash the Avocado with a fork in a bowl.  Then add all the other ingredients.  {you might want to only add half of the lime juice and chilli and taste it first}

Serve Nacho’s with Guacamole, Sour cream and Tomato Salsa.

Washi tape jar

Make your own cute Washi tape jar.

You can use it as a candle holder, and in the day time put your cutlery in it, or even make one for each guest to serve their drink in!

What you need:

1m bakers twine

Washi tape

Old jam jar

{Tea light candle/Straws/wooden cutlery/flowers}

Transparency paper {or any paper you can stick the washi tape to that will easily peel off}

Step 1: Measure the width you would like to stick your washi tape to the jar, {you can cover the whole jar from top to bottom if you wish}.

Step 2: Stick three lengths of washi tape on the jar lengthwise {Allow to overlap about 1 mm - so that you can easily peel it off}

Step 3: Fold in half and cut out your heart shape.

Step 4: Now peel the washi tape off and carefully stick it on your jar {make sure it is straight and the pieces are aligned}

Step 5: Stick lengths of the washi tape to cover the jar

Step 6: When you get halfway around the jar, repeat Steps 1 to 4 on the opposite side of the jar, then continue with sticking lengths of the washi tape.

Step 7: Wrap the bakers twine around the top of the jar a few times and tie it up.

If you want to use it as a candle holder, it looks pretty if you cover the silver of the tea light candle with some washi tape.

Enjoy your washi tape jar!

Chicken soup

With winter here, and everyone having sniffs and coughs I made some chicken soup for the family.  You can make it with a whole chicken that you roast yourself, or buy a rotisserie chicken from the supermarket to save some time and effort {for those lazy day's}.  If you feel that you need a more intense flavour, add a tablespoon of chicken stock powder.  {Serves about 4 to 6 people}

What you need: 

1.5kg Whole chicken cleaned {You can also use a cooked rotisserie chicken}
10 cups Water {To cover chicken}
1 Celery stalk {Finely chopped}
1 Carrot {Peeled, and chopped into small blocks}
1 small Onion {Finely chopped}
2 cloves Garlic
1 cup Rice pasta {or any small soup noodles}
2 tablespoons chopped Parsley
2 springs Thyme
Salt and Pepper to taste

Pre-heat oven to 200°C, and bake chicken in baking dish until golden brown {about 1 hour} {or you can buy a rotisserie chicken from the shop}

Once the chicken is done.  Bring the water to boil on stove top and transfer the whole chicken into the pot.  Add the thyme, celery, carrot, onion, and garlic.  Cover and cook for 15 min.  

Remove the chicken from the pot and allow to cool slightly.  

Remove the skin {and discard} then remove the meat off the bones and add to the water.  {If you have a lot fat on the stock, skim off the top before adding the meat} 

Simmer for about 20 min, then add rice pasta, and cook for another 10 minutes until pasta is cooked.  

Stir through the parsley, pepper and plenty of salt {to taste} 

Serve with bread crusty bread.