Today I was craving cake!!! Many years ago when I went gluten-free, baked goods that were gluten-free were hard to come by. This meant that my consumption of junk food and sugary baked items automatically went down. This had an absolutely dramatic and positive effect on my health.
I didn’t stop eating sugar completely but had a simple rule – I ate whatever I made myself and if I baked a cake I had a piece and made sure I shared the rest so it wasn’t lying around and calling out to me all day.
That worked incredibly well for many years… So much so that I didn’t enjoy the store-bought gluten free cakes and other sweet stuff when they became readily available because they were way too sweet for my liking.
But 2017 saw me transform into a sugar fiend. I knew sugar was bad and saw how the sudden upsurge was affecting my health but I had a ready excuse – I had just given birth to a baby, I deserved this *insert sugary item of choice*
We’re in 2018 now, baby is almost a toddler, so I thought it’s high time I claimed my health back.
So, instead of making husband dearest rush out and buy a piece of cake I decided to bake Yotam Ottolenghi and Helen Goh’s lemon and poppyseed cake (national trust version) instead and it turned out to be quite an incredible cake. Reminiscent of Nigella Lawson’s lemon and polenta cake but with a completely different texture.Here’s the recipe if you want to bake it too: https://www.google.nl/amp/s/food52.com/blog/20522-lemony-poppy-seed-cake-recipe-from-ottolenghi-s-sweet/ampI used 150gm of sugar for the cake instead of 225gms that the recipe calls for and about 50gms for the glaze instead of 90gms.#ottolenghi #helengoh #ottolenghisweet #helengohsweet #lemonandpoppyseedcake
As I get older I notice that I actually enjoy eating things I used to hate as a kid. I hated fish curry with a passion. But everytime my parents made fish curry, they also fried a portion of the fish which I loved. The coconut oil that the fish was fried in was used to saute rice with some shallots, ginger, garlic, curry leaves and finely chopped chilies and the resulting dish made an absolutely amazing accompaniment for the fried fish. Unfortunately everybody else at home thought so too which meant that it had to be shared. Bummer!!! What’s the point of this anecdote, you ask.
Well, I’ve been a fan of Russ Crandall a.k.a. The Domestic Man ever since I discovered his blog many years ago. He recently announced that he was publishing a new book and was looking for recipe testers. I offered to test a few and imagine my delight when I saw a recipe from Kerala (Thenga Aracha Meen Curry) in the list of recipes! It had to be my first choice.
And that’s what we had for dinner tonight, the way I used to back home – with white rice and fried fish and tomorrow the leftover oil will be used to make ‘fishy fried rice’. #russcrandall #thedomesticman #mackerel #glutenfree #glutenvrij #kerala #keralafood
So I’ve been looking for some recipes to add some variety to Oggie’s daycare lunch options. This cauliflower cake appeared so many times on my FB newsfeed yesterday that I decided to give it a shot. Despite a minor gaffe (didn’t salt the water I cooked the cauliflower in) it tasted good – or so I’m told by the husband.
My tastebuds are out of whack thanks to a bug I got from Oggie so I can’t comment on the taste. But when it comes to looks, this cake takes the cake 🙂 Another #ottolenghi hit! #plentymore #glutenfree #glutenvrij #teampixel #teampixel2 #cauliflowercake
Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread).
Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas – gluten-free of course. #glutenfree #glutenvrij #oggieapproves
- Add a cup of rice flour to two cups of boiling water mix and take it off the heat.
- Keep it covered for a while so the flour is cooked.
- The dough will be a bit wet. Keep adding more flour until you got the consistency right.
- I think if you use superfine rice flour the ratio of flour to water should be 1:1 otherwise 1:2. I haven’t tested it with this myself.
Questions? Leave a comment!
Introducing soanpapdi’s middle-eastern cousin, Halva. Hopefully it will find its way into Ottolenghi’s tahini and halva brownies before the year ends. #glutenfree #glutenvrij #exoticingredients
So I finally decided to take a break from ordering in and cook something instead. On the menu tonight was basmati and wild rice with chickpeas, currants and herbs and lemony leek meatballs. The meatballs were awesome before they turned lemony (that is before they were braised in chicken stock and lemon juice). I’m not a fan of anything sour. Let me just say that when it comes to cooking rice using the absorption method Ottolenghi’s recipe works like a charm every single time. Each grain of rice is separate and perfectly cooked. In other news, we have a brand new Ottolenghi fan in the house. Oggie kept pointing to the meatballs saying, “That there!” (which he says when he wants something) while gobbling up the rice. #glutenfree #glutenvrij #ottolenghi #jerusalem
Yesterday was mamadag, so I got to try another recipe from Sweet (tahini and halva brownies) and Oggie got to watch me bake. The recipe yielded 16 brownies and this is all that’s left today. And before anybody asks let me just say – I didn’t eat them all.Just found out that the term mamadag doesn’t exist; papadag on the other hand even has a Wikipedia entry! That’s so weird!!! #mamadag #ottolenghi #ottolenghisweet #helengohsweet #sharingiscaring #teampixel
So I found myself dining at Don Kounsouke yet again and I’m happy to report that I am still very pleased with the food and service (the waitress recognised me and they had tamari in addition to the regular soy sauce).The chilled tofu with bonito flakes was nice on it’s own but tasted really good with tamari (extra points for thinking of the gluten intolerant).They really don’t skimp on the matcha when it comes to the matcha ice cream.I only took a sip of the sake which @htwifey ordered and liked it. It is served in a glass which in turn is placed in a box and the menu card includes instructions on how you are supposed to drink it (there are also pictures if reading is not your thing).My favorite still remains the donburi. #glutenfree #glutenvrij #utrecht #japanese #donkounosuke @don_kounosuke