Author Archives: The Cooking spoon

Gluten Free Bread Loaf

I’ve been testing some gluten free flour mixes and this is the best one so far, I can use it in any recipe requiring regular flour, in a one to one ratio, so no further calculating is necessary.
I have been using it for my quick gluten free bread loaf, pancakes and even pizza bases.

GLUTEN FREE ALL PURPOSE FLOUR MIX;
In a large bowl mix;
150 gr. potato starch (or corn starch)
150 gr. tapioca flour
200 gr. brown rice flour
200 gr. oat flour
300 gr. white rice flour
1 tsp xanthan gum

Stir until everything is mixed very well and store in an airtight container.

Prep time : 30 minutes (this includes making the flour mix)
Cooking time: 60 minutes
Makes : 1 loaf
INGREDIENTS;
• 3 1/2 – 3 3/4 cups gluten free all purpose flour mix
• 2 tsp. instant yeast
• 1 tsp himalayan salt
• 2 1/2 cups plus 1 or 2 tablespoon warm water
• 1 tbsp. honey or agave syrup
• 1 tsp. (apple cider) vinegar
• 2 tbsp. melted coconut oil or olive oil

INSTRUCTIONS;
1. Combine 3 1/2 cups of flour mix, the instant yeast and salt in mixer bowl and whisk until thoroughly combined.
2. In a jug measure out the warm water and add the agave or honey, the apple cider vinegar and coconut oil.
3. Add to flour mixture.
4. Mix on medium speed for 5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 tablespoon at a time as needed to get this consistency.
5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
6. Spread batter in loaf pan, slice down the middle with a very sharp knife. (see photo)
7. Let rise in warm place for about an hour. Covered loosely with cling film that has been sprayed with a little oil.
8. Preheat oven to 190°C / 375°F
9. Bake for 40-50 minutes, until bread looks firm and is fairly brown on top. Knock on it and if it sounds hollow it’s done.
10. Let cool for 20-30 minutes in pan before removing to wire rack.
11. Let cool completely before slicing.
12. I like to brush the loaf with a little olive oil for shine
13. It will keep for only three days tops, so I slice it and freeze it and take out as needed.
NOTE: You can add things like sesame seeds, or sunflower seeds to the dough if you like, not more than a 1/4 cup. Sprinkle some on the top too!

Enjoy!
Myra

Chocolate Truffle Salted Caramel Pie

13 Replies

Melt in your mouth, salty, caramel chocolate heaven

If you’re looking for an impressive dessert that has a wonderful balance of sweet and salty, then this is your recipe. Each component is relatively easy and it’s also a perfect recipe for assembling ahead of time.

Serves: 8
Prep Time: 15 minutes
Cooking Time: ca. 20-30 minutes
_______________________________________

INGREDIENTS:

Crust;
• 1 C. whole oats, ground to flour
• 10 medium dates, stone removed
• 1 1/2 tbsp cocoa
• 1 tbsp coconut oil
Dark Caramel;
• 4 tbsp butter, or vegan butter
• 1/4 cup regular cream or coconut cream
• 1 cup packed coconut sugar
• 1/2 tsp. vanilla extract
Truffle Fudge filling
• 7 oz. / 200 gr. chopped dark chocolate
• 1 C. regular cream or coconut cream
• 1/2 C. Agave syrup (or more to taste)
• 1 tsp. vanilla extract
Extra
• Flaky sea salt

INSTRUCTIONS:

For the crust, place the oats in a food processor and grind to flour then add in the dates, cocoa and coconut oil. Pulse until you have a finely ground sticky mass.
Line a 8″/ 20 cm tart tin with a removable bottom, with parchment paper.
Press the crust filling into the tart tin, pressing firmly to get a solid crust. Place in the freezer while you prepare the rest.
For the caramel, In a sauce pan with a thick bottom, melt the butter and let it cook until it browns slightly and starts to smell like hazelnuts. Carefully add the cream, sugar and vanilla and bring to a boil. Cook over medium heat until thickened. Remove from the heat.
Let the dark caramel cool for 15 minutes before spreading out over the crust. Return to the freezer.
For the Chocolate Truffle filling, Place chocolate in a glass bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Add the agave syrup. Pour the cream over the chocolate and let sit for 5 minutes, then whisk until completely smooth. Taste for sweetness, add more agave syrup if you like it sweeter.
Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with Fleur De Sel or other flaky sea salt.

Enjoy!
Myra XO

Po’ Boy Shrimp Burger with Creole Remoulade

10 Replies

Po’ Boy Shrimp Burger with Creole Remoulade

THE BEST WEEKEND FOOD EVER!!!

This juicy Hamburger is a combo of a Po’ boy Sandwich and a Burger, so basically the best of both worlds.

A Po’ boy is a traditional sandwich from Louisiana almost always made with some kind of meat or fried seafood, my version features shrimp and I serve them on my Brioche Hamburger Buns which have a tiny sweetness to them.

Also with a traditional Po Boy, you loose a shrimp at every bite, and it’s so annoying. So I have decided to turn the “Po’ Boy” into a burger. I mean it really makes sense to me. All the deliciousness of a Po’ Boy, but in a patty that holds together all the way until the last bite.
And as with all crazy good sandwiches, there’s the sauce. And what a sauce it is…an incredible Creole Remoulade that will blow your socks off. Good with anything from fish to steak, but incredible on this burger. The ingredient list may seem long but once you’ve tried it, you’ll make it time and time again.

Serves: 4

INGREDIENTS

Shrimp Burgers:
• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 tbsp. chopped cilantro
• 1 garlic clove, peeled and grated
• 1/2 red chili, de-seeded and chopped fine
• 1/2 cup Panko Bread Crumbs or Gluten Free Panko Crumbs
• 1 medium shallot, peeled and minced
• 1 tsp. Pink Himalayan Salt
• a few twists with the pepper mill
• 3 tbsp. Canola Oil

Cajun Remoulade:
• 1 cup mayonnaise (or vegan mayo)
• 1/3 c. Ketchup
• 1 tbsp. (Creole) Mustard
• 1 tbsp. Cajun or Creole Seasoning
• 1 tbsp. Prepared Horseradish
• 1 tbsp. sweet pickle juice
• 2 tbsp. finely chopped Dill Pickles
• 1-2 fresh green onions, finely chopped
• 1/2 teaspoon Tabasco Sauce
• 1/2 – 1 clove garlic, minced and grated
• 1 tsp. Worcestershire Sauce
• ½ teaspoon each sea salt and freshly ground black pepper

METHOD:
• Let’s start with the sauce…
• Just mix all the ingredients in a bowl and set aside so the flavours can develope.
• For the Burgers;
• Pat shrimp dry with kitchen paper towels and place in a food processor . Pulse once or twice so the shrimp is roughly chopped with still enough texture. Add the egg, chopped cilantro, garlic , chili, Panko breadcrumbs, shallot, sea salt and a few twists with the pepper mill.
• Pulse a few times but leave chunky.
• Form burgers and chill for 1 hour (covered).
• Heat oil in a heavy skillet.
• When very hot, fry the shrimp burgers until golden and crispy , about 3 minutes per side, depending on thickness. Drain on paper towels.
• To assemble, Spread bottom with remoulade, add some arugula or shredded cabbage and sliced onion, pickles and place a burger on top or two. Top with some more sauce. Put the top of the bun on and devour.

Enjoy!

Myra. XO

Rosemary Garlic Roast Chicken with Honey and Grapes

8 Replies

You really can’t beat a one skillet chicken dinner!

This seriously delicious chicken one pan dish is everything you want, juicy, tender, fall off the bone and crispy on the outside with a hearty finger licking gravy. Serve with lots of french baguette to mop up those juices.

Easy, healthy, comfort food. I mean, you can’t go wrong with Chicken.
I roast this chicken in my cast iron pan, because the crispiness and browning on the chicken is unsurpassable, and because the pan goes from the stove to the oven, which obviously is a major plus.

If you don’t have a cast iron pan don’t worry, any other frying pan will work too, but you will have to transfer the chicken to a baking dish when it goes into the oven.

I start by browning the chicken on the stove to get a nice browning on the chicken and to seal the meat, then I finish it off in the oven for another 20 minutes or so which gives you enough time to get your sides dishes ready and set the table.
It’s seasoned with thyme, rosemary and garlic, and then I added some honey and grapes to make it the perfect comfort dish. I also added a splash of white wine for the gravy. Which by the way is an amazing gravy, full of flavour.
I don’t pour gravy over the chicken because I want to keep the chicken crispy.

Prep time : 15 minutes

Cooking time : 20 – 30 minutes

Serves : 4

INGREDIENTS:

1/4 Cup olive oil
2 lbs. chicken, legs and thighs (I used legs and boneless thighs)
3 cloves of garlic
1/2 Cup red seedless grapes
2 sprigs Rosemary
1 tbsp. fresh Thyme leafs
Salt and pepper
1 tsp. Poultry seasoning
1 tsp smoked paprika
8 rashers smoked bacon or pancetta
flour for drenching plus 2 teaspoons for gravy
1 tbsp. honey
1 large glass dry white wine

INSTRUCTIONS:

Pre heat oven to 190°C / 375° F

Take out a piece of parchment paper and lay it out on a board. This makes cleaning easier and seasoning too.

Place chicken pieces on top and season with salt pepper, poultry seasoning and paprika. Toss about by lifting the sides of the paper.

Add a few tablespoons of flour to the chicken and toss the chicken around again to coat all over.

Put a (cast iron) skillet on the heat. Add the olive oil when hot and start frying the chicken on both sides.

Meanwhile cut the bacon into small pieces and set aside. Peel the garlic and chop roughly.

When the chicken is browned, lower the heat and add the bacon, garlic and herbs to the pan. Stir around a bit to mix all the flavours and add the wine. Drizzle over the honey and add the grapes, now transfer to the oven placing the baking dish on a rack in the middle of the oven and cook for 20 to 30 minutes until nice and crispy on top and cooked through.

Alternatively, if you don’t have a cast iron skillet, transfer to an oven safe dish that has been pre heated in the oven.

Serve with crusty bread.

Enjoy!

Myra