Hi all

Food and recipe ideas are a continuing theme around here! So I thought maybe if we started 1 recipe thread and if we kept adding to it (or bumping it) then it would always be on the front page - what do ya think?

I have also bumped some old recipe threads to the front too as they have lots of good ideas in them, they are:

http://www2.everybody.co.nz/forum/showfl...;gonew=1#UNREAD

http://www2.everybody.co.nz/forum/showfl...;gonew=1#UNREAD

http://www2.everybody.co.nz/forum/showfl...;gonew=1#UNREAD

be good to add some links to some of the external websites with recipes - don't have time to do that right now

Another good book I got off Trade me is a NZ one "natural yummies for small tummies" and "Partyyummies for small tummies" by Bonnie Peters. I think her trade me name is yummytummies... hmmm can't quite remember

This is a good idea as I am starting to do all the baking here for gluten and casein free.

This is a great idea NZ Girl!

Here are some dairy free recipes...
http://www.sanitarium.co.nz/recipe/recipes.do?cat-id=301&page=1

this is a good website too...

http://groups.msn.com/InfantGastricRefluxStoriesNZ/recipesallergyfriendlyandfavourites.msnw

Ok I have a bit of time on my hands this morning - DD and DH both still sleeping and I'm a bit of an early bird!
Plus I LOVE cooking and recipes so keen to keep building on this thread. DD has only a dairy allergy but I have friends with wheat intolerances so I like those recipes too.

So I hope you guys don't mind, I trawled back through some of the threads and copied and pasted the recipes I found there


RICE PAPER WRAPS
Have you found rice paper yet? We make wraps with them which I have deep fried or pan fried. They come up about the size of a fish finger and Bethy loves them. An interesting parcel of food with crunch and gooey mush all in the same thing!!!
When you rehydrate them to wrap around your filling, use very hot water....not boiling or they'll fall to bits! Not tepid or you'll be waiting ages for the paper to become pliable!
Put one sheet in the water at a time and then pull it out and lay it out on a smooth wet tea towel, put a small spoonfull of filling and then roll up like a cigar tucking in the ends. Put on a plate with seam side down until it dries out a bit and then its easier to handle for the next step......if any of that makes any sense! I've used square ones and round ones all come out the same at the end.

Filling:
I mince the meat and cook it and then mince raw vegies that are safe and then wrap the filling and freeze. Then I just pull out one when I feel like frying or when the deep fryer is on for Kumara,pumpkin or carrot chips which are another fun tasy finger food. (I use grapeseed oil to deep fry and olive oil in the fry pan.)


FRITTERS/RISSOLES
....I forgot to mention fritters/rissoles with the safe foods you have. Yes, it is possible without egg! I used rice flour, salt and kumara to bind venison,chicken or fish - they didn't taste too bad. They are good to freeze after frying for those quick reheats and a little morsel that contains as many goodies as possible.


PIKELETS
This is the pikelet receipe I use.....
1/4 cup maize cornflour
3/4 cup rice flour
1 teaspoon GF baking powder
1/4 cup sugar
1 egg (or replacer)
1/2 cup Neocate, or dairy free formula or soy milk

I just throw it all in together and mix.

I also mix in a mashed up banana to the mix and that makes yummy banana pikelets.

Have tried it on the coffee group non-gluten free kids and they just loved them and no one noticed the difference.


ANGEL CAKES
They sound yummy; marshmallow. Only thing I might have to change is the lemonade jelly crystals to lime low k jelly. Here it is,

Crystal's Angel Cakes

3 Tbsp lemonade jelly crystals
3 Tbsp gelatine
1½ cups boiling water
3 cups sugar
"Safe" coconut or icing sugar for coating

Put jelly crystals, gelatine and boiling water into a bowl and stir until dissolved.
Add one cup of sugar at a time and stir until dissolved. (You can also do this in a pot on a gentle heat until all ingredients have dissolved.)
Leave to cool out of the fridge, but do not let set.
Beat with electric beater until thick and creamy. The stronger your beater, the thicker the marshmallow will be.
Pour into a swiss roll tin lined with baking paper.
Place in the fridge to set - about 5 hours.
Sprinkle top with coconut or icing sugar and turn onto a board with coconut on.
Cut into squares and store in or out of fridge.


CHOCOLATE CAKE
Robyn's chocolate cake (taken from Littlies Magazine)

185 g margarine
3/4 C castor sugar
3 tsp orgran egg replacer
6 Tbsp water
1/2 C arrowroot
1/2 C cornflour
3/4 C Rice flour
1/2 C Cocoa
2 tsp baking powder
1/2 c Rice Milk

1. Cream marg and sugar
2/ Mix egg replacer and water together and add to sugar mixture
3. Mix dry ingredients together, then add to above with milk
4. Bake at 180C for about 40 mins
5. leave in tin to cool


CHOCOLATE CAKE/MUFFINS
This mixture is dairy, egg, wheat and gluten free, and can be used to make a cake or muffins (omit the chocolate chips if making cake and ice with chocolate icing).

¼ C Cornflour
¾ C Rice flour
¾ C Soy Flour
1tsp baking soda
1 cup sugar
¼ cup cocoa

100g df margarine
1tsp Orgran egg replacer
2tbsp water
1 cup strawberry flavoured Soy Yoghurt
½ cup rice milk
½ tsp vanilla
½ cup dairy free chocolate chips (optional)

You could replace the 3 flours with 1 ¾ C of any gluten free flour

Sift dry ingredients into bowl and mix well.
Mix egg replacer and water together
Melt margarine and whisk in egg replacer mixture, yoghurt, rice milk and vanilla
Add dry ingredients and chocolate chips to wet ingredients, mix

Put in muffin tins and bake for 8-10min (I use mini-muffin tins so if using standard size will need to bake for longer) at 200C

To make a cake use a ring tin and bake for about 30-40 mins.

Ohhhh NZ girl just saw that you had linked to all those threads I got the recipes from!!! What a wally, should have checked them first, sorry!

no michelle its great - when I linked those threads iactually thought it would be more useful to trawl throuhg and pull out the good ones - but was too lazy!!! the problem with only having the links is that the links break easily and the threads move to other pages and you can never find them again! so thanks you did good

Wow, this is awesome! Thanks guys.

There is also a recipe thread on the GORD forum on EBB. Some great recipies on there too .

Fab Thread idea.

These are from my mums 1950's school cooking book.. post war england - no butter and eggs.... they taste great

chocolate biscuit recipie

125g Olavani /Margaine
50g Sugar
150g flour
1tsp baking powder
15g coco
1/2 teaspoon vanilla essence

Cream Olavani and sugar. Add all other ingredients, mix well. Roll out to a sausage /log, cut off small amounts and roll into balls, place on greased baking tray and squash with a fork. Bake at 365/180 for 20 mins. This makes 12 nice size cookies. Can dust with icing sugar to make them look nicer - but for fussy eaters - just leave plain.

Great idea NZGirl.

Those biscuits that Happy Mum just posted are very yum!! We've made about 4 batches since last week, the kids enjoy helping make them too only problem is they don't last long in our house!!!

Ha ha Manda. Its best not to taste them when they first come out the oven - they are a bit like pringles - once you pop you just cant stop

Too true Happy Mum!!

OK made this cake yesterday - seriously good and sooo easy. It's dairy free, and can be wheat free if you use the Orgran flour mix (think it's a mix of rice/buckwheat and some other flours?) I've heard you can get it from most supermarkets....

CARROT CAKE WITH LEMON ICING

CAKE
1 cup oil
1 and 1/2 cups brown sugar
3 eggs, beaten
2 cups grated carrot
1 and 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup walnuts
1/4 cup sunflower seeds

ICING
50g Olivani
1 and 1/2 cups icing sugar, sifted
Rind and juice of one lemon


Line a 20cm cake tin with baking paper and heat oven to 180 degrees.

Beat the oil and sugar with a wooden spoon. Add eggs and carrot and mix well. Fold in the dry ingredients, nuts and seeds, and spoon into the prepared tin. Bake for 1 hour.

Mix the Olivani into the sifted icing sugar, add the lemon rind and a good squeeze of the lemon juice, and mix to a smooth spreadable icing.

Ice cake and enjoy!!!!

Hi there, has anyone tried making dairy & gluten free meat pies?. We are kiwi's currently living in Thailand so can't buy the lovely Marx pies available in NZ. We came home to NZ for a month just recently & my 3 & 4 year old boys fell in love with the pies. They are both dairy & gluten free. I'm not a great cook but am trying my best with recipes for them. So if anyone has mastered the art of a pie then i would really appreciate some advice. Great, thanks for listening! Great thread by the way!

Hmm I'd be keen on a pie recipe too, might have to investigate that one and get back to you...

How cool living in Thailand! We went to Koh Lanta for our honeymoon and fell in love with it. We've also got friends who are planning to go and live in Koh Samui for a year with their 3 year old. It's such a cool idea

These recipes have proven a hit with my son.

KUMARA (OR PEANUT BUTTER) MEN GFCF

1 large kumara peeled, diced and cooked until tender but not mushy
1/4 cup peanut butter (or tahini or soy butter)
1/4 c pear juice
3T pure maple syrup
3/4 c brown rice flour
1 1/4 c gf flour (I use a mixture)
2t xantham gum
2t baking powder
1/2 t baking soda
1t cinnamon (though I put a little more in)

Puree kumara and measure out 1 cup. Chill for 10-15 minutes
Process kumara with peanut butter, juice and maple syrup
Sift remaining ingredients and then work into kumara mixture
Form dough and roll out on gf floured surface- about 2cm thick.
I then used cookie cutters to make shape of men and put on baking paper to cook at 200 for 15 minutes or golden.


CHOCOLATE CHIPPIES THAT TASTE NICE! GFCF

This recipe is doubled and it worked okay. I got 30 biscuits.

150g olivani (or butter if dairy not an issue)
1 fully packed cup brown sugar
1/2 cup castor sugar
2 eggs beaten
1t vanilla essence
2c white rice flour
2c cornmeal
2t baking powder
2t xantham gum
big pinch salt
1 1/3 c gf chocolate chips

Preheat oven to 190 celsius
Beat olivani, castor sugar and brown sugar until nice and fluffy.
beat in egg and essence
Fold in rice flour, cornmeal, bp, xantham gum and salt, then fold in chocolate chips.
Put spoonfuls on greased baking paper and flatten. Bake 10-15 minutes. cool on wire rack.

Ok I made this choc brownie recipe yesterday and it is SERIOUSLY good...they're dairy free and potentially gluten free if you use a wheat free flour. Don't worry if you don't like prunes, you can't taste them at all, but they give the brownies a wonderful fudgy texture.

CHOCOLATE BROWNIES - Dairy free

1/2 cup pitted prunes
1 cup water
125gm dark choc - coarsley chopped
1/4 cup strong black coffee (I substituted rice milk for this)
2 large eggs
1 cup caster sugar
1 tsp vanilla extract
Pinch salt
1/2 cup plain flour
1 tsp baking soda
1/4 cup cocoa powder

Place prunes and water in a small saucepan and simmer till prunes are very tender and liquid has mostly reduced, stirring till the prunes have broken up into a puree. Let cool.

Heat oven to 160 fanbake (I don't have fanbake and it still worked ok). Line a 17cm x 27cm slice tin with baking paper, leaving an overhang on all sides.

Place choc and coffee (or rice milk) in a bowl over a saucepan of gently simmering water, or microwave to melt. Stir till smooth, then combine with prune mixture.

Place eggs, sugar, and vanilla in a bowl and whisk with electric mixer till thick and pale. Fold in choc prune mixture.

Sift flour, baking soda, and cocoa powder together and gently fold into the choc mix to just incorporate dry ingredients (don't overmix).

Spread mixture into tin. Bake for 45 mins or until a skewer inserted into the centre comes out moist but clean (mine was ready after 30 mins). Leave to cool in tin before lifting out.

Peel off baking paper and slice it up to serve. Can dust with icing sugar if you want. Try not to eat the whole lot in one sitting...not easy!! And don't tell your friends it's dairy free or has prunes in, they won't even know!

bump

Tried the choc brownie recipe and it is GREAT. Thanks!

And used the ricepaper wrap guidance last night- worked well also!

Just adding this to our collection - thanks Darney!


Vegan Muffins:

1 cup of filling (blueberries if you want) or 2-3 mashed ripe bananas
100gms oil
3/4 cup sugar
2 cups flour
2 tsp bk pwd
1 cup soy or rice milk
1 tsp vanilla essence

mix wet ingreds and sugar together, fold in dry, don't overmix, spoon into muffin cases and bake aprox 20 mins at 180c