Chloe’s not-Peter’s GF Pita Bread

In our cooking chat on Thursday the 3rd of September, Chloe showed us how to make some GF pita bread!

INGREDIENTS: 1 3/4 cups (245 g) all purpose gluten free flour, plus more for sprinkling 1 teaspoon xantham gum 35 grams (about 1/4 cup) tapioca starch 1 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon (14g) neutral oil (like vegetable, canola or grapeseed) 1 egg + 1 egg white at room temperature 3/4 cup (6 fluid ounces) milk, at room temperature

RECIPE: Preheat oven to 400F (204C) Put baking pan or pizza stone (large flat surface) in oven to heat up Combine dry ingredients Add the oil and then the eggs and milk and beat (or process) the dough until it is very well-combined and parts begin to pull away from the sides of the bowl (about 2 minutes) Turn the dough out onto lightly flour surface Split into 8 equal parts Roll each part into a dough ball, pat into a disc and roll out with a rolling pin to about 1/4 inch thickness Put discs onto a piece of parchment 1inch apart and put onto preheated baking tray in oven Bake for 2 minutes Working quickly, turn the pitas and bake for 1 minute on the other side Working quickly, turn them again and baked until puffed and golden (minute or so)

And it has pocketses!!


Chocolate Moose

(or Mousse)

Couple of small pots of homemade chocolate mousse
  • The ingredients you’ll need are:
  • 6 x 60-gram eggs separated (one egg per person if you are adjusting)
  • 300ml Cream
  • 200 grams Chocolate 

Like most recipes there are several ways to make mousse.

I’ve been making this recipe for over 40 years.

It has no added sugar and no gelatine.

Equipment to make: Bowls, saucepan and a whisk.

To serve: individual glasses (If you’re so inclined a Lindt ball can be placed in the bottom of the glass as a surprise)

Ingredients:

6 x 60-gram eggs separated

300ml Cream

200 grams Chocolate

Make a sabayon (this is the method of cooking the eggs gently in a bowl over steam) Cook until thick and glossy. (BUT be careful not to scramble the yolks)

Melt the chocolate gently over steam avoid burning the chocolate.

I use good quality dark and milk (not Cadbury it’s too sweet)

Beat the egg whites until still peaks appear.

Beat the cream (add some vanilla extract if you like) BUT don’t make butter!!

Fold sabayon and melted chocolate together.

Fold in the beaten whites.

Fold in the cream.

Spoon into serving glasses.

Set in Fridge.


Not Wallaby and Wattle Baked Risotto

Ingredients with chicken and vegetables for cooking risotto

INGREDIENTS

  • 1½ cup sushi rice (okay to substitute Arborio or other); uncooked
  • 4½ cup chicken or vegetable stock
  • 1 cup finely grated Parmesan
  • knob of butter
  • salt and pepper to taste
  • OPT: chicken and pumpkin shown; substitutions discussed
  1. Preheat the oven to 180°C (355°F in American). Place the rice and stock in a oven-safe covered casserole dish.
  2. Siôn’s variation: half a butternut pumpkin cubed, 3 poached chicken thighs
  3. Substitutions: hard vegetables can go in with rice, and stock. Chicken and other soft parts get stirred in with the parmesan.
  4. Cover tightly with foil and bake for 25 minutes, then check every five minutes, or until most of the stock is absorbed and the rice is al dente. 
  5. Stir through the parmesan, butter, salt and pepper and serve immediately.
  6. Serves 4

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