Tuesday, 27 October 2015

Gluten Free Garlic Mushrooms

 
A staple on the starter menu in many Irish restaurants, J decided this is what he was missing most from home so we set out to make some Garlic Mushrooms. Gluten Free of course!! 
 

10-12 mushrooms
1 1/2 cups water
1 cup Gluten Free flour
1/2 cup cornstarch
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
 


 

 
 

 Wipe the mushrooms clean with a dry cloth. You may remove stems if you wish but we left them on.
Mix together the flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Add in the water and mix until smooth to create the batter.
Dip each mushroom in the batter, allowing excess to drip off and coat each mushroom in the bread crumbs.
Heat about 2 inches of oil in a large heavy pot to about 350 degrees. Carefully add the mushrooms to the hot oil. Allow the mushrooms to cook for about 7-10 minutes, or until they are golden brown and crispy.
Carefully remove mushrooms from the oil to a paper towel lined plate. Allow the mushrooms to cool for a few minutes before serving with garlic mayonnaise.
To make the garlic mayo I mixed a half cup of mayo with 4 crushed cloves of garlic, and some chopped parsley.
 

 
There was some batter left so we tried out a few onion rings too. Not the healthiest of dishes I know but sometimes a reminder of home is just the little pick me up we need....
 
 
 
 
 
 Hope your all having a great Halloween week. Check out our funky pumpkins on our Instagram or facebook page and keep up with the latest projects we have on the go!
 
 
Michelle xxx

Wednesday, 21 October 2015

The Italian job...

Today I would like to introduce you to some friends of ours. They are Laura and Stephanie Hamilton, sisters who recently bought an olive farm in Italy!!
 
 Yes you read that right.... A Farm in Italy and they have just  recently received their first shipment of their very own cold pressed olive oil from their own trees, grown on their own land here in Toronto. These ladies are an inspiration. It's been a long road for them but they are making progress, This is the first step. They have undertaking courses in bee keeping, cheese making, wood working and have even taken a couple of vacations on a farm in Ireland all in the name of making their move a success.
You can follow their experience on their blog "The Sister's make their Move" here
 
 
 Having recently returned from Calabria, Laura has nothing but great things to say about the availability of gluten free products available {we had had the worried conversation prior to trip in regards to being gluten free in Italy, She didn't hold out much hope to be honest} She came back laden down with things for me to try one of which being this awesome pasta from Barilla.
 
I wanted to try something different for a pasta dish and have really been trying to get more fish into our diets so flicking through Lorraine Pascale's "How to be a better cook" cookbook, I came across this recipe. Now I am all for trying new things but clams are a bit further down the list so I've left them out this time.
 
 
 Gluten free chili garlic pasta with prawns
 
Gluten free spaghetti
3 tablespoons extra-virgin olive oil,
1 onion, diced
3 cloves garlic, minced
2 red chilies, chopped
Prawns, peeled and deveined
1 glass white wine
1 small bunch parsley, roughly chopped
salt and black pepper
1 small lemon, cut into wedges 
 
  
Cook the pasta in a large saucepan of boiling water according to the packet instructions, add salt and pepper.

Place the oil in a large saucepan over medium heat. Add the onion and fry until translucent, stirring from time to time, 8 to 10 minutes {pay attention to the onions, I burnt my first batch} Add the garlic and chilies and cook for a couple minutes more.

Add the prawns and cook for 1 minute, stirring occasionally. Add the white wine to the pan and cook until the prawns have turned from grey to pink, about 4 to 5 minutes.

Once the pasta is cooked, drain well retaining 1 cup of the cooking liquid, tip the pasta on top of the prawn mixture and mix well. I like to use salad hands for this to minimize breaking up the pasta. Stir in the chopped parsley and season to taste with salt and  pepper.

Place in serving bowls {I got these cool wooden ones in Marshalls during the summer, aren't they awesome} and serve immediately. I added some gluten free garlic bread on the side too as no pasta dinner is complete without garlic bread in my book.
 

 
 
Hope your all having a great week. Happy Hump Day!!
 
Don't forget to check us out on Facebook or follow us on Pinterest, Instagram , Twitter and Bloglovin for updates.
 
Michelle xxx

Tuesday, 20 October 2015

Slow cooker balsamic glazed pork...

 

 
It's that time of year again when the slow cooker starts calling from the corner of the kitchen just praying for some food love. My first trial this autumn was slow cooked balsamic glazed pork. Like all my trials this one has been pinned to my Pinterest board for quite awhile. I've adapted it slightly to ensure it's gluten free but the original wasn't too far off. I also only used one pork loin as there is only the two of us to feed.
 
 
 
 
1 pork loin joint
1 tsp ground sage
1/2 tsp salt

1/2 tsp pepper
4 cloves of garlic crushed
1/2 cup water
1 onion chopped
2 tbsp Honey
1/4 cup balsamic vinegar
1/4 cup water
1 tbsp cornstarch
 
First you want to combine the sage, salt, pepper and garlic together. Rub the spices all over the pork joint and place in the slow cooker on top of the chopped onion. Pour in the water, cover and cook on low for 6-8 hours.
 
Towards the end of cooking time combine the honey, soy sauce and balsamic vinegar in a small sauce pan. Make a slurry with the corn starch and water.  Heat the honey mixture until well combined add the cornstarch slurry and let the mixture simmer, stirring until it thickens.
 
At this point you have two options either baste the pork joint at 20 minute intervals for the final hour of cooking or remove from slow cooker, baste and place under the broiler for 10 minutes, repeat twice or until you have the desired texture. Use two forks to shed the pork.
 
 
 
While the pork was glazing I mixed up some coleslaw, chopped some tomatoes and prepared some guac. I had my pork on a Toufayan Gluten Free Wrap with some spinach. I cannot recommend these wraps enough, they come in four varieties and are without doubt the best gluten free wraps I have come across.
J wasn't feeling the Gluten free love that day so he had his a whopper of a burger bun. I wasn't jealous.... not one little bit!!

 
 
Hope you all had a lovely weekend. We have all of a sudden hit single digits in the temperature here in Toronto. I'm not impressed the big winter coat is out already but I'm looking forward to hibernating in the kitchen, I have so many trials I want to get through.
 
Don't forget to check us out on Facebook or follow us on Pinterest, Instagram , Twitter and Bloglovin for updates.
 
Michelle xxx