Homemade Frozen Raspberry and Cream Weiss Bars

Terrisglutenfree
I made some Frozen Raspberry and cream Weiss - type bars on Tuesday. So easy and because it has berries, I reckon they must be healthy too!!! haha. The original recipe is for Mango Weiss bars. (My hubby does not like mangoes, hence the raspberry ones I made!!) If you google they are on a few different sites. The one I have is from http://www.forumthermomix.com which was adapted for the Thermomix from http://www.bestrecipes.com.au, but I adapted it again into Raspberry and cream ones.

This is how much it made.

I was very pleased it stayed as separate layers.

You can cut it into any size bars you like. YUM

Hope you enjoy this recipe as much as we do!!!

My Recipe:
Frozen Raspberry and Cream Bars
1 1/4 cups (260g) sugar
1 1/4 (300g) water
750 - 800g frozen Raspberries, thawed
600ml pure cream

Line a baking tray (20 x 30 cm and 5cm deep)with foil/baking paper.
Mill sugar on speed 10 for 8 secs. Add the water and cook at 70 degrees for 7 mins. Cool. Still slightly warm is okay.
Add Raspberries and turn speed dial slowly to speed 9 for 15 - 20 secs to puree. Put a strainer over a bowl and strain raspberry mixture to remove seeds. You might have to do this in batches. Squeeze raspberries against strainer to get all the juice. Discard seeds.
In another bowl Combine 2 cups of the raspberry mixture with the 600ml of pure cream. Pour this mixture into your foil/baking paper lined tray. Place in the freezer and freeze till firm. Its good to have it slightly sticky so the layers will stick together. Then pour on the remaining raspberry mixture and freeze until firm or over night.
Cut into slices, wrap in foil and store in freezer. Enjoy.


Original recipe:
1 1/4 cups (260g) sugar
1 1/4 cups (300g) water
3 x 425g cans sliced mangos (Someone said they used 700g fresh)
1 Tablespoon lemon juice
1 x 300ml thickened cream (I really don't think this is enough as it makes a very thin cream layer)

Line 2, 20 x 30cm lamington trays with foil or use silicon muffin trays.
Mill the sugar on speed 8 for 10 secs. Add the water and cook at 60 degrees for 5 mins to dissolve sugar.
Cool to room temperature.
Add mangoes and lemon juice and turn speed dial slowly to 9 to puree. Allow to puree for 3 secs on 9 to ensure smooth consistency.
In a bowl combine 2 cups mango mixture with the cream.
Pour this mixture into silicon muffin pans or lamington trays and freeze until firm.
Pour remaining mango mixture over frozen mango/cream mixture and freeze for several hours or until firm. Cut into slices or remove from silicon muffin trays and store in freezer.

Quick Brazillian Cheese Rolls

While searching the internet for gluten free recipes I came across this one for Brazilian Cheese balls. They are oh so yummy. At the school canteen where I work, we use to get something similar, but these are much, much yummier. I found them on a fantastic website called Our Best Bites (link attached ..... If I figured out how to do it properly, if you can't find it, just ask me and I'll send it to you!)

When I first made these I didn't have a mini muffin tray, so I made them in a normal size muffin tray and they reminded me of yorkshire puddings (which i can't eat anymore) So I was very happy to find this recipe.

So go try them and enjoy them!! I make up the mixture in my thermomix and in a matter of minutes they are cooking in the oven. YUM!


Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

Long time no blog!

Yes, Long time no blog. Have I been busy??? Some days, and others I've been working. But I have been making more yummy goodies in my thermomix. So I will see what recipes I have made and let you know what actually tasted great. Now to find where I put my recipes....

OTHELLO'S

I have found a wonderful recipe for cookies. As you can see in the photo!!! The original recipe only has 3 tablespoons flour, so I thought it would be easy to change to gluten free!!! And it was!!! So I thought I'd post it here for all to see!!! I can't remember where I got the original recipe from - so Sorry!!! But it is obviously American as it uses oz as well as gms in the recipe.

Othellos
8oz/ 250g bittersweet Chocolate, chopped (about 1 2/3 cups) (I used dark cooking chocolate)
2 tablespoons butter
3 tablespoons gluten free plain flour (for those that aren't gf and want to make them just use plain)
1/4 teaspoon gluten free baking powder
1/4 teaspoon xanthan gum, or GFG (gluten free gluten) (again, only for the gluten free)
2 extra large eggs, at room temp
2/3 cup (5oz/155g) sugar
1 teaspoon vanilla essence
1 2/3 cups (10oz/315g) choc-chips
2 cups (8oz/250g) macadamia nuts,pecan halves or walnuts (opptional)

Preheat oven to 180c. Line 2 baking tray with baking paper. Place the chocolate and butter in microwave bowl and microwave on low setting till chocolate is melted and smooth. Let cool.
Sift together flour, baking powder and xanthan gum (or GFG).
In a bowl combine eggs, sugar and vanilla, using an electric mixer, beat on high speed until light and fluffly, 5 - 7 minutes. Fold in cooled chocolate mixture, the flour mixture and then the choc chips and nuts if using them. Do not over mix. Scoop up mounds of batter and place them on prepared baking trays. ( I used teaspoonfuls as the tablespoon size was hugh as they puff up)
Bake one tray at a time. Bake for 6 mins, then turn 180 degrees and continue baking for 3-4 minutes, just until tops appear dry. They will still be very soft. Cool on wire racks. Either transfer the whole baking paper or leave them on tray for about 2 mins they lift with a egg flipper on to wire rack.
Store in a covered container or freeze!!! (If you have any left!!!) It makes about 30 cookies, depending on how big you make them. And these will go real well with a big glass of milk!!!

Now I didn't have large eggs, so I used 1 x 60g and 2 x 50g and they turned out fine. They are realy like a "Mrs Feild's cookie" in softness. I also didn't have the usual choc chips so I used the choc melts!!! And I didn't add the nuts as my boys aren't too fussed on nuts!

So, if you try them I hope you enjoy them as much as we are!!!

GLUTEN FREE WRAPS

I found a great recipe for a gluten free wrap. I've adapted it to how I like it. The original recipe is at:www.glutenfree.wordpress.com (Kate has some other great recipes too!!!) I usually use Orgran's GFG Substitute, but in this batch I used Xanthan Gum as I couldn't get the gfg. The recipe calls for Xanthan gum, if you use the gfg the mixture is more like a cake mix batter than a dough. But still works and still tastes great!! You can make these in a mixer if you don't have a Thermomix!!

Gluten Free Wraps
1 cup Glutinous Rice Flour (120gr if using the scales on tmx)
1/2 cup Tapioca starch (60gr - tmx)
2 tablespoons sugar
2 teaspoons xanthan gum
1 tablespoon yeast
1/4 teaspoon salt
3/4 cup water (190gr - tmx)
1 teaspoon apple cider vinegar
2 tablespoons oil (I use Rice Bran oil, you can use Olive Oil)
2 Eggs

Thermomix method:
Preheat oven to 180c.
Put the dry ingredients in TMX and mix on speed 4 -5 for 5 seconds. Add the wet ingredients and mix on speed 5 - 6 for 10 seconds. Scrape sides of bowl and mix again for 5 seconds if needed. Line a pizza tray with baking paper and spoon or pour some mixture onto tray and spread thinly (to make it easier wet the back of the spoon with water, then spread). Bake for 13 - 15 minutes. When cooked, cool on wire rack. When cold, roll in baking paper, then store in ziplock bag in freezer. When you want to eat one just defrost, it will only take a few minutes. Can be eaten with salad ingredients or even spreads. Can even be toasted in a sandwich press!!!


Mixer method:
Preheat oven to 180c.
Put the dry ingredients in mixer, add the wet ingredients and mix on low until combined, then mix on med/high for about 4 minutes.Line a pizza tray with baking paper and spoon or pour some mixture onto tray and spread thinly (to make it easier wet the back of the spoon with water, then spread). Bake for 13 - 15 minutes. When cooked, cool on wire rack. When cold, roll in baking paper, then store in ziplock bag in freezer. When you want to eat one just defrost, it will only take a few minutes. Can be eaten with salad ingredients or even spreads.


Glutinous Rice Flour

In the Thermomix

Mixture on the baking tray

Cooked Wrap, very flexible

Chocolate Slice

I had a chocolate slice recipe from a friend when the boys were in primary school. It was always a favourite, but since going gluten free I hadn't made it. So I thought I'd try and convert it to gluten free and see how it went. I've tried it twice before adding it on to the blog. It is a still very yummy and no one knows the difference. So I thought I'd share it.

CHOCOLATE SLICE
1 cup gluten free plain flour (I use Orgran brand)
3 teaspoons gluten free baking powder
1 tablespoon cocoa
1/2 cup brown sugar
1/2 cup coconut
3 tablespoons butter
1 tin condensed milk
1 packet chocolate buttons (you can use the big melts or I now use Woolworths Home Brand milk choc melts - cooking buttons)

Melt the butter. Mix all dry ingredients together. Pour on the condensed milk and butter. Stir to combine.Pour into a slice tray (11 x 7 inches) that has been lined with baking paper. bake at 160c for 30 - 35 minutes.

Perfect Gluten Free Pasta

I have found a way to cook gluten free pasta perfectly!!! (well so far!!!) In my rice cooker ....... my rice cooker has some recipes with its instructions. One of them was macaroni cheese. So I thought I'd try it with my gluten free pasta. It was wonderful. I just put in 200g gluten free pasta, (I only had spirals, not macaroni), a couple of slices ham, chopped, about 30 - 40g butter, some fresh grated parmesan and also some tasty cheese, (about 50g), and 500ml water. (Just like the recipe told me!!) then closed the lid and turned on my rice cooker to "cook", and let it do the work!!! After about 15 minutes it turned itself to "keep warm", and I opened it up to find perfectly cooked spiral ham & cheese pasta. Yum! NOT Gluggy, and stuck together, NOT hard in places ...... JJUST PERFECT PASTA!!!! The recipe said it serves 4, well I ate about half of it, so I don't think it serves 4!!!!
My previous attempts to cook gluten free pasta ended up with either a big gluggy mess or pasta that needed more cooking. (Except for the lasagna, I used San Remo gluten free Pasta sheets and they turned out fine!!) I could never seem to get it right. Whenever I made pasta for Stoo and the boys, I usually just made rice for me, and had the same sauce.So now when I make pasta for them I will make some for me in the rice cooker!! Yay!!! I love pasta and have missed it, but didn't like it gluggy or hard, so stopped eating it, but now I can go back to eating gluten free pasta cooked to perfection!!!