2020 weekly - week 53

28/12/2020, Monday

Last week of year 2020. I am slowly trying to get back to normal. My back pain is 99% gone so I started my physio lightly today. Feels good to do something you are familiar with, even though my body clearly knows that it's been a while since I exercised.

29/12/2020, Tuesday

Can't resist so I made my fourth cheesecake this year. Same recipe as before but with cranberry swirl. That would be our New Year's eve dessert (if it lasts that long).

31/12/2020, Thursday

All right, folks, last post of 2020. Although the exterior is not looking too good at the moment, personally I felt I have grown during 2020. I've maintained my physio routine (more or less) for a year and I hope to continue my exercise into 2021. I've also learned how to live with coeliac. Going out will still be a challenge but eating at home I feel quite comfortable. I also restarted my French. My speaking and listening is terrible but it certainly feels good to use my brain again. Health wise, I am improving, from head to toes, literally. I am pleased to  learn that I'll be entering 2021 with a stronger version of myself.

Thank you, whoever is up there. And I wish you a healthy and prosperous 20201.

2020 Christmas Day Dinner

Happy Christmas!

Starter

Last-minute oysters

Main

Roast beef sirloin

Mushroom, Sherry and Miso sauce

Hubby's sautéed potatoes and carrots

Petit pois with Roast Beef Jus

Dessert

Buche de noel

 

2020 weekly - week 52 (40th week of confinement)

20/12/2020, Sunday

Well, I don't know what to say. The new variant of SAR-CoV-2 of the great British enhancement is hitting the country hard. Just when you thought a respite may be around the corner, here it comes again. I have been quite intrigued by a very fast rise of the infection rate for a while and now I finally know why! It has dented my moral, even for a relatively well individual. Just have to go through the s**t storm with this weak government of ours.

21/12/2020, Monday

Winter solstice today and also a great day to observe Saturn and Jupiter alignment. The Conjunction, apparently an rare event, is visible to the naked eyes tonight. Well, I will definitely give it a go by looking at the south-west night sky tonight.

23/12/2020, Wednesday

Another two boxes of chocolate truffles made. This time it's Apricot or Grand Marnier with orange zest. You can see how quickly we go through this.

I also made the Bûche de Noël . Second homemade Bûche in my life. The swiss roll went surprisingly well today, with no crack whatsoever. Except the cake body turned out too thin. Should have used a smaller pan. Nonetheless, I am still quite pleased.

24/12/2020, Thursday, Christmas Eve

Big day cooking and gotta finalise the Bûche.

25/12/2020, Friday, Christmas

This Christmas is particularly special because hubby is contributing to the side dishes today! 

26/12/2020, Saturday, Boxing Day

We are entering Tier4 today, yep, another name for lockdown. 

2020 Christmas Eve Dinner

What an extraordinary year this is. The virus, my health, company being sold and bought, Mr T is finally going (whether he wants it or not). There are more reasons to cheer than to to boo, even though the new variant of SAR-CoV-2 tries to show us its greatest menace. This mad year is finally coming to an end. Time to breath deeply and slowly.

Starter

Last-minute oysters (we found them on the afternoon of Christmas eve as the fish monger was closing)

Main

Roast turkey on a bed of carrots, garlic and shallots

Pigs in blankets

Brussel sprouts and chestnuts

Cranberry sauce

Cheese platter

Red Leicester, Cheddar and Cranberries, Pavé d'Affinois Bleu, Roquefort

Dessert

Bûche de Noël

I make - Gluten Free Bûche de Noël

This is not my usual mix-and-bake cake. It involves several construction stages but it's cake for Christmas. I think it's worth the extra efforts.

Bûche de Noël 

For the cake
3 large eggs, whites separated from the yolks
75 g sugar
1/8 tsp salt
1/2 tsp vanilla extract
1 tbsp melted butter
25 g gluten-free flour (your favorite blend)*
25 g cocoa powder
1/4 tsp xanthan gum
1/4 tsp cream of tartar powder or vinegar
Icing sugar

For the filling
100 g unsalted butter (best butter you can afford), room temperature
145 g icing sugar, sifted (will reduce to 120 g next time)
1/4 tsp vanilla
1/4 tsp salt
1 tbsp instant coffee granules dissolved in 1 tbsp hot water
100 g mascarpone cheese
1-2 tbsp rum (optional)

For the frosting
200 g dark chocolate, in chunks
100 g unsalted butter (best you can afford)
100 ml whipping or double cream

Preheat the oven at 180C. Grease a large baking tray (mine is 38cm x 26 cm) and line a parchment paper on top.

To make the cake, beat egg yolks with sugar, salt and vanilla until light and fluffy. Pour in the melted butter and beat again. Sift in flour, cocoa powder and xanthan gum. Beat until everything is well combined. The mixture will be thick.

In another bowl, combine egg whites and cream of tartar. Beat until hard peak is formed. It may take 3-5 minutes depending on your mixer.

Scoop 1/4 of the whipped egg white into the yolk bowl. Stir vigorously to mix well. Then pour the yolk mixture to the egg white bowl. Fold gently to incorporate the whipped egg white thoroughly.

Pour the batter into the prepared baking tray and spread evenly with an offset spatula. Bake at 180C for 8 minutes or until the toothpick comes out clean.

Remove from the oven. Dust icing sugar on top of the cake (no need to let it cool), then line a large piece of baking parchment on top with excess on both short ends. Put on your oven gloves and flip the tray upside down onto the bench top. Peel away carefully the baking parchment (the one used for baking in the oven) from the cake. Make pleats (fold a few times) on one short end of the baking parchment on the bottom (the one you put on after baking) up until the edge of the cake. Then start rolling the cake with the parchment in. The pleats serve a role to encourage the roulade shape. Leave the rolled cake on the side to cool for 30 minutes.

During this time, make the filling by beating the butter and half of the icing sugar until well incorporated. Add the rest of icing sugar, vanilla, salt and coffee. Stir to combine. Beat in mascarpone cheese until light and fluffy. If the mixture is too thick, add dash of milk. If using alcohol, beat in the rum now. Chill the filling before using.

When the cake is completely cooled, unroll the cake and spread the coffee filling on top. Smooth over evenly to the cake roll and start making the swiss roll shape with the help of the bottom parchment paper. When the rolling is done, chill the rolled cake before frosting.

To prepare the frosting, heat the cream on low heat until small bubbles arise from the sides. Put in chopped chocolate and butter so that they melt in the warm cream. When everything is melted, let the mixture cool to room temperature. Whip the cooled chocolate ganache for a couple of minutes before icing. Decorate as desired.

Tasting note: the flavor is spot on. The coffee filling is excellent. The cake body is tender but a bit thin, although just right following a hearty meal. The frosting tastes lovely. Dark chocolate is a must to contrast the sweet coffee filling. However, it's hardened quite quickly. Need to try another frosting recipe next time.

*My blend is: 25% Buckwheat + 25% White Rice + 30% Cornmeal + 20% Cornstarch

I make - Boiled Fruit Cake II

I set out to make a blond version of my first boiled fruit cake but I'm afraid the simmering process of the dried fruits pretty much renders this impossible. I guess I have to switch to other type of dried fruits of lighter color. The color doesn't really bother me though. It's more for the visual effect in this case. The taste is festive and joyful. The sweetness is just right here with all the dried and candied fruits studded in the cake, which I am pleased with. The bright red fruits are the fresh cranberries. I think Christmas needs some red. You can use maraschino cherries if preferred.

Yes, I know you are supposed to feed, dress and cut the Christmas cake on the Christmas Day but nothing is quite traditional in this household. With this slice, I wish you a warm and peaceful end of year holiday.

Christmas Fruitcake 2020

Not So Blond Boiled Fruit Cake (But Still Tastes Fab)

100 g butter
100 g sugar
350 g dried fruit mix (can be up to 450 g)
Zest from 1 lemon (or orange)
225 g rum-water mix (50% each)
1 tsp glycerin
2 eggs, beaten
175 g gluten-free flour (your favorite blend)* + 1/2 tsp xanthan gum (if your blend does not include)
50 g ground almond
A scant 1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice

Combine butter, sugar, dried fruits, citrus zest and the rum/water mixture. Bring slowly to the boil then simmer for 1 minute. Allow to cool for about an hour.

Preheat the oven at 180C. Grease and line a 20-cm round tin.

In a mixing bowl, combine the dried fruit mixture, glycerin and the beaten eggs. Mix to combine. Sift in flour, ground almond, salt, bicarb and mixed spice. Mix well then tip into your prepared tin. Bake at 180C for about 30-40 minutes (or 160C for longer) or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving.

*Note: I use 25% Buckwheat + 25% White Rice + 30% Cornmeal + 20% Cornstarch

2020 weekly - week 51 (39th week of confinement)

13/12/2020, Sunday

Made chocolate truffles last night. Funny that I only became interested in chocolate after turning 40. Once the gate to chocolate (heaven) is open, it's no coming back. I just can't seem to get enough! 

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I hurt my back or hip every time I change the bed linens. Why? Right now standing up is much more comfortable than sitting down.

14/12/2020, Monday

My physio routine for the coming week.

Exercises today:

1. Morning routine
2. Park run
3. Night routine

Turned out this back pain of mine is pretty serious this time. Unlikely for any kind of exercise this week.

18/12/2020, Friday

One week to Christmas. Back pain is still there but improving. I really hurt myself big time this one.

I make - Chocolate Truffles

It's been a long time since I made chocolate truffles. This year, being inspired by store-bought Amaretto truffles, I want to make it again. Browsing around the net suggests most recipes fall into two categories, 1:1 or 2:1 ratio of chocolate and cream. I want my truffles chocolaty but also want the silky smooth texture. So I opted somewhere in between. Me and the resident truffle connoisseur are very pleased by the result. It's chocolaty, creamy and silky smooth once it's warmed by the tongue. The additional flavoring by alcohol is optional. You can skip that if you prefer. Just go straight to the coating. The raspberry powder coating adds a nice zing. It's our favorite coating.

Grand Marnier Truffles Coated With Orange Sugar or Raspberry Powder

Rum Chocolate Truffles Coated With Cocoa Powder or Icing Sugar

Chocolate Truffles with 4 Simple Variations

80 ml double cream
1 tbsp brown sugar*
1/4 tsp vanilla extract

Pinch of sea salt flakes (optional)
125 g dark chocolate (70% cocoa), roughly chopped
10 g salted butter
1 tsp honey

Flavor pairing (optional)
1) 2 tbsp Rum

2) 2 tbsp Amaretto

3) 2 tbsp Grand Marnier (+/- orange zest)**

4) 2 tbsp Baileys (+/- instant coffee granules)**

To finish
cocoa powder, icing sugar, orange zest sugar or freeze-dry raspberry powder

Combine double cream, sugar, vanilla extract and sea salt flakes (if using) in a milk pan. Heat the pot gently on low heat until small bubbles start to arise from the side. Turn the heat off and remove the pot from the heat source.

Stir in the chocolate and butter. Let the mixture sit for a minute to melt the chocolate. Then use a rubber spatula to gently stir until the mixture looks silky and shiny. Try to prevent introducing any bubbles into the mixture. Stir the honey in, followed by alcohol of choice (if desired). This is the chocolate ganache.

Taste the chocolate ganache to see if the sweetness needs to be adjusted. 

*Dark chocolate comes in different sweetness, from 10% to 30% (or more) by weight. The best is to taste and adjust the sweetness with brown sugar at this stage.

Pour the ganache into a shallow container, spread it out evenly and place a sheet of clingfilm over the surface. Chill for at least 2 hours until you can shape each truffles easily. Use two teaspoons or a melon baller to scoop out 16-20 truffles (each two-bite worth), then roll them by hand into balls and roll them in cocoa powder or icing sugar. Orange zested sugar works well with Grand Marnier. Raspberry powder pairs nicely with Rum or Amaretto flavored truffles.

I find it's better to air dry the coated truffles for a couple of hours before packing them away in a box. If you have a cold room, this would be a perfect place for that.

**To enhance the flavour further, you can add a quarter teaspoon of orange zest to Grand Marnier ganache, or a quarter teaspoon of instant coffee granules to Baileys ones.

I make - Gluten Free Seeded Loaf

It's been a long time since I tried making gluten free yeasted bread again. This recipe is a good one hitting on taste, texture and look fronts. Soft for two days after baking and fabulous as toasts afterwards.

I've tried it a few times, with various flour mix. All work pretty well. My contribution is to add some chia seeds. I think it improves the texture (and the nutrition) further. This will be my stand-by bread for a while.

Gluten Free Seeded Loaf, slightly adapted from The Loopy Whisk 

1.5 tsp active dried yeast
1 tbsp sugar
390 g warm water, divided into 150 g for the yeast and 240 g for the psyllium husk
20 g psyllium husk (rough husk form)
310 g gluten free flour (your favorite blend*)

1 tbsp chia seeds + 2 tbsps water (optional)
7 g (1 rounded tsp) table or sea salt
12 g (2 tsp) apple cider vinegar
Up to 1/2 cup mixed seeds, nuts and/or oats, such as linseed, sunflower seeds and walnuts

Grease and line a 2lb/900g loaf tin.

Tip: Dimensions of a 2lb/900g loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.

In a small bowl, mix together the yeast, sugar and 150g warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.

In a separate bowl, mix together the psyllium husk and 240 g water. After about 15 – 30 seconds, a gel will form.

In a large bowl, mix together the flour, chia seeds mixture (if using) and salt, until evenly combined.

Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer fitted with a dough hook. 

Add about the mixed seeds/oats and knead them into the dough until evenly distributed.

Transfer the bread to a lightly oiled surface and knead it gently, forming it into a log that comfortably fits into the 2lb/900g loaf tin. Transfer the dough into the tin (seam side down) and gently press it down to even out the top.

Tip: This recipe works really well with just a single rise. But, if you want to do two rounds of rising, first place the dough into a lightly oiled bowl, cover it with a tea towel and allow to rise in a warm place for about 1 hour or until doubled in volume. Then proceed with this step.

Lightly cover with cling film and allow to rise in a warm place for 1 hour 15 minutes – 1 hour 30 minutes or until approximately doubled in volume.

Place the proofed bread into the oven on the middle rack, pour boiling hot water into the bottom baking tray, spray the bread 4-5 times with water (optional), and close the oven door.

Bake at 480ºF (250ºC) with steam for 15 minutes – don’t open the oven doors during this initial period, as that would allow the steam to escape out of the oven.

After the 15 minutes, remove the bottom tray with water from the oven, reduce the oven temperature to 430ºF (220ºC), and bake for a further 60-70 minutes in a steam-free environment. The final loaf should be of a golden brown colour. If the loaf starts browning too quickly, cover with a piece of aluminum foil, shiny side up, and continue baking until done.

Tip: If you don’t like your bread to be moist, I recommend you remove the loaf from the baking tin and bake it directly on the oven rack for the last 15 minutes (keeping the top covered with aluminum foil, shiny side up). This will help dry out the middle of the loaf even more – just note that this will also further crisp up and dry out the crust.

Remove the baked loaf out of the baking tin immediately out of the oven and transfer it onto a wire cooling rack to cool completely before cutting into it.

Storage: The gluten free bread keeps well wrapped in a tea towel in a cool dry place for 3 – 4 days.

*The original recipe calls for: 130 g buckwheat + 100 g tapioca + 90 g millet 

I make - Blueberry Swirl Cheesecake

This is my third cheesecake this year. Suffice to say I love cheesecake in all variations. This one, however, is the first with the biscuit base. The cheesecake filling is thick but turns silkily smooth when eating. I like the fact that the base is thin, just enough to carry the lusciousness to my mouth. The blueberry swirls are not just pretty to look at. They also brighten up the cheesecake flavor. This combo  is out of this world delicious.

Blueberry Swirl Cheesecake, slightly adapted from El Mundo Eats 

Blueberry coulis
150 g fresh blueberries
2 tbsps sugar
1 tbsp lemon juice

Biscuit base*
150-200 g gluten-free digestives, finely ground
30-60 g salted butter, melted

Cheesecake filling
300 g cream cheese, room temperature
100 g sugar
1/2 tsp vanilla extract
1/4 tsp lemon extract or zest
pinch of salt
1 tbsp cornstarch
2 tbsps lemon juice
2 eggs
185 g sour cream (or half double cream half yogurt)

First, make the blueberry coulis by heating blueberries, sugar and lemon juice in a milk pan (small pot). Simmer until blueberries become soft and easily squashed by a rubber spatula and the mixture starts to thicken. I don't mash the coulis too finely as I like to see some whole blueberries in the cake. Cool the coulis while you prepare the cheesecake.

Start with the biscuit base by lining a baking tin  (24.5 x 17 x 4.5 cm or 9½" x 6½" x 2") with greaseproof paper and crushing the digestives to fine crumbs. 150 g for a thin base and 200 g for a thicker one. Drizzle in just enough melted butter to look like a wet sand. 30 g is enough for me when using 150 g of biscuits. You may need more butter if using 200 g of biscuits. Alternatively, you could use a muffin tin and paper cup case for individual cheesecakes. Whichever pan you use, put the biscuit butter crumbs in the pan and press tightly use a back of a spoon. Chill the base while you prepare the filling.

Preheat the oven at 180ºC.

To make the filling, beat cream cheese in a bowl with a hand held mixer until creamy (just a few seconds, no need to overbeat). Now add in sugar, vanilla and lemon extracts, cornstarch and lemon juice and mix for 30 seconds. Add in one egg, beat well before adding the other. Finally fold in sour cream (I used cream/yogurt mixture). Pour half the cream cheese mixture onto the biscuit base pan and spoon over some the blueberry coulis (up to 1/3) in small blobs. Pour the rest of the filling over and smooth the top.

Now drop the remaining blueberry coulis by spoonfuls over the top. Make swirls with a tip of a knife or a spoon and then gently shake the pan to even out the top surface.

Bake in a preheated oven (no fan) at 140ºC** for 38-40 minutes until the edges have set but the center lightly jiggles when shaking. Turn the oven off and keep the oven door ajar to cool the cheesecake for 2 hours (you can wedge a towel or an oven mitten at the door). Remove from the oven and cool completely. Then chill in the fridge for 8 hours or overnight. 

*You can use a shortbread crust as well by combining 150 g flour, 2 tablespoons of icing sugar and 90 g salted butter. Bake at 180ºC for 20 minutes, cool to room temperature before filling.

**I now bake at 130ºC** for 50-55 minutes to avoid the crack on the top.

2020 weekly - week 50 (38th week of confinement)

06/12/2020, Sunday

Happy St. Nicolas Day! Yes, we feasted, wined and rolled on to the bed with a fully satisfied belly.

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Buying yellow labeled proteins means that they have to be cooked pronto! Spent two hours prepping and cooking pork and chicken (separately for two mains). No more cooking for a few days.

07/12/2020, Monday

My physio routine for the coming week.

Exercises today:

1. Morning routine
2. Park run
3. Night routine

We had zero degree today. Proper winter weather. Obviously no running at the Park. 

It's been a while since we had chicken paprika. Gotta say, when the skies are dark and the air is chill, nothing beats heaty dish like that with warm steamed potatoes.

08/12/2020, Tuesday

Exercises today:

1. Morning routine
2. Park run
3. Night routine

09/12/2020, Wednesday

Exercises today:

1. Morning routine
2. Park run
3. Night routine

10/12/2020, Thursday

Exercises today:

1. Morning routine
2. Park run
3. Night routine

Tried Naomi Devlin's digestive biscuit recipe today. Total success. I didn't expect much but the result is excellent. Light, crispy with the recognizable Digestive's taste and texture. Made me really happy.

I make - Applesauce Gingerbread

This applesauce quick bread is really a good base for adaption. This time I changed the spice and added molasses. The ginger and molasses combo is just irresistible! 

Applesauce Gingerbread

1 cup (100 g) porridge oats
1 cup unsweetened applesauce
1 cup (140 g) gluten-free flour (your favorite blend)*
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
2 tbsps brown sugar (or up to 1/4 cup for sweet taste)
1/4 cup molasses
a scant 1/4 cup (50ml) plain Greek yogurt (10% protein, 0% fat works fine)
2 tbsps vegetable oil

Soak porridge oats with applesauce for an hour. I find that soaking the porridge oats in advance brings out better texture. If you are in rush, you can skip the soaking stage.

Preheat the oven at 180C. Grease and line a loaf tin.

In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Stir until well combined and set aside.

In a separate bowl, whisk the eggs until slightly frothy. Add brown sugar, molasses, 50 ml Greek yogurt and vegetable oil. Stir until well combined. Stir in the porridge oats and applesauce mixture. This is your wet bowl.

Gradually add dry ingredients to the wet bowl and stir until just combined. Do not overmix. If the batter seems a bit dry (i.e. extra flour at the bottom of the bowl), add more Greek yogurt, one tablespoon at a time. Batter will be thick and lumpy – this is fine. 

Pour batter into prepared loaf tin and bake for 40-45 minutes, or until top is set and a toothpick inserted into the centre comes out clean. Check at 40 minutes.

Remove from oven and allow bread to cool in the pan for 20 minutes before removing and setting on a wire rack to cool completely.

*My blend is: 25% white rice + 25% millet + 30% buckwheat + 20% tapioca

2020 weekly - week 49 (37th week of confinement)

29/11/2020, Sunday

Only a few weeks left for 2020, a maddening year. The world starts to see the light under this long Covid tunnel. Let's hope we can finally defeat this microorganism.

It's been a month since I had my physio. With the revised exercise routine, I started to see some improvements, small but noticeable. My balance is better during single leg squat and I've not experienced pain. I will push myself a little more on the physio routine. 

Here is the revised routine for the next four weeks:

Morning:

1. Warm-up (with weight): toe/heel walk 5 minutes + calf raise/heel drop 5 minutes
2. Single-leg calf raise (with weight): left/right 3 x 1 minute each side
3. Sit-stand exercise (red band): 4 x 20 reps (watch out knees not caving in and with hip slightly above the knees when sitting)
4. Lateral Band walk: 4 x 15 steps each side (red band above the knees)
5. Sideway leg lift; 4 x 10 reps each side (body weight only)

6. Single leg squat: 2 x 10 reps each side with support; 2x10 reps each side without support
7. Runner's arabesque: 3 x 10 reps each side (body weight only)
"standing knee slightly bend with tailbone back so that you hinge at the hip with flat back. Squeeze
the buttocks during transition."
8. Stretch

Noon at Park:

1. Warm-up:
    Squats: 4 x 20 reps
    Static lunges: 4 x 10 reps each side
    Reverse lunges: 4 x 10 reps each side
2. Running: 4400 meters with 2 segments of 2000 meters
3. Push ups, single leg squats, arabesque, time/weather permitting
4. Stretch

Night:

1. Face-up lying leg raise (body weight): 4 x 15 reps each side
2. Clamshell (with red band): 4 x 20 reps each side

3. Side-lying leg raise (with ankle weight): 4 x 15 reps each side (raised leg toes forwards and leg extending slightly back)
4. Stretch

30/11/2020, Monday

Exercises today:

1. Morning routine

2. Park Run

3. Night routine

01/12/2020, Tuesday

Exercises today:

1. Morning routine

2. Park Run

3. Night routine

I think my body is moving into hibernation mode again. Everything is longer and harder. I normally breeze through the runs but now have to stop at every lap! Not to mention the amount of calories consumed these days. It's not new and I know I just have to let the winter pass before returning to the real me again.

02/12/2020, Wednesday

UK officially comes out of Lockdown 2.0 today, with tighter tier restriction for everyone. Many shops are now open until 23hr! I guess to make up the loss time last month. No crazy buys for me this year but....😉😉😉

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A successful bake always cheers me up immensely.

Exercises today:

1. Morning routine

2. Park Run

3. Night routine

03/12/2020, Thursday

A cold and drizzly day.

My body doesn't like sit-stand up exercise. I get hip joint pain quite a lot when doing this. I don't think my posture wrong or anything. I am really puzzled. Better leave it out for the next few weeks.

Exercises today:

1. Morning routine

2. Park Run

3. Night routine

04/12/2020, Friday

Woke up with snow this morning. Very pretty. I am ready for the weekend. 👩

I bake - Biscotti

My first attempt with Biscotti. Mum gave me the recipe and here are the results (with gluten free flour). Overall pretty good but I found the dough a bit dry. I had to add some liquid in. Maybe try two eggs next time.

Biscotti I

1 egg
50 g sugar
Zest from 1 orange
1/8 tsp salt
50 g or half cup dried fruits and/or nuts (mix-ins)
120 g gluten free flour (your favorite blend)* + 1/8 tsp xanthan gum
25 g ground almond

10 g melted butter or oil

Preheat oven at 170C.

Beat the egg, orange zest, salt and sugar until light and fluffy (Mum said it's key). Stir in the mix-ins. Mixing in dried fruits/nuts at this stage helps better distribution in the final dough.

Sift in flour (with xanthan gum) and ground almond to the egg mixture. Stir until everything is combined, and then followed by melted butter or oil. Mix again. If the dough is dry, add some milk/cream/yogurt/water or vodka. One tablespoon may be enough.

Scoop the dough (very sticky) to a parchment paper lined baking tray. Try to shape it into a log. I use a spoon but floured hands may work too. 

Bake at 170C for 20 minutes until the edges are lightly brown. Remove from the oven and cool for 5 minutes. Use a serrated knife and slice diagonally to 1-cm slices. Lay each slice on the cut side down and bake for another 15-20 minutes at 160C. Turn each slice halfway through. Cool completely before serving.

*My blend is: 25% White Rice + 25% Millet + 30% Buckwheat + 25% Tapioca 

I make - Mincemeat Cup Cakes

After three rounds of mince pies, I still have mincemeat left. The freezer is well stocked with mince pies now so I will use them up in cup cakes. The cake body came from Ruby Tandoh's yogurt cake recipe. I tried this recipe back in my wheat days and had a good impression. This time it proves again to be a good cake base.

Mincemeat Cup Cakes

Zest from 1 orange
150 g sugar
70 g butter spread
1/4 tsp vanilla

1/4 tsp salt
2 large eggs
1/2 cup (50 g) ground almond
1 rounded cup (160 g) gluten free flour (your favorite blend)*
1.5 tsp baking powder
1/4 tsp mixed spice

1/2 cup (120 g) plain yogurt
1/2 cup mincemeat (non-drippy type)

Preheat oven at 200C.

Rub orange zest with sugars with a rubber spatula or fingers. This helps release of the aroma. Beat the butter, vanilla extract and salt with the orange zesty sugar until light and fluffy.

Beat in one egg well incorporated before adding the other and repeat mixing. Add in ground almond, flour, baking powder and mixed spice. Top the batter with plain yogurt and turn the mixture a few times with a rubber spatula. Finally add in the mincemeat. My mincemeat is the non-drippy type (my preference) so make sure you use a spatula to break up and incorporate it into the batter.

Pour the batter into cup cake molds, lined with paper cases. I got 11 cup cakes out of it but I figure you could do 12 if you only fill each case half full. Bake at 200C for 15-18 minutes. Turn the baking tray half way through.

Check each cup cake with a toothpick when the top starts to brown from the edge (between 15-18 minutes). They may not all cook at the same time. I remove the ones which are done and continue with 5 more minutes for the undone ones.

*My blend is: 25% White Rice + 25% Millet + 30% Buckwheat + 20% Tapioca