Professional Documents
Culture Documents
WOW! I can't believe that I'm finally sending this baby live!
Last year when I was a little bored in my own time (you know when I'm not cooking, photographing said baked goods or doing laundry?) I thought about doing a Christmas Magazine - all gluten free, but I never got around to it. I started up my Gluten Free Scallywag Bakery instead. It was all a raging success of course, until we moved interstate. In our little home in Melbourne there's simply not enough space to bake and sell my wares and so, this year, once again, I wanted to use my time productively and challenge myself. So at the end of October (a little late I'll admit) I decided to go ahead with the Gluten Free Scallywag Christmas mag. I'm so excited that I did too, as I love cooking and baking and I love sharing that food with friends, family and my new colleagues at work. I also loved playing around with different props and styles whilst I was photographing the following pages. Did I mention I am thankful that I live close enough to work to walk home and get the heart pumping a little every night? It sure helps to work off some of the sugar! A massive thank you to my man who helped do the many, many dishes, eat a few tins of cookies and for being my rock, supporting me one hundred percent, even when I was bringing home more vintage cutlery (it was your fault, you told me about the garage sale!) I love you. Also to my Mum, who taught me how to bake as a child and who managed to wrangle a contribution - icing the delicious fruit cake (see left) and helping me with the shoot for that cake too. You are so wonderful and I will really appreciate your help in eating the remainder of the Christmas cake! So, without further a-do, I present to you, the (read: my) first Gluten Free Scallywag Christmas Magazine - I hope you're hungry!
ever
A massive thankyou to my contributors who shared a little bit of their fabulousness in the following pages in the (very limited) timeframe. Thankyou again, for your support!
Me - Jasmine Ann; Gluten Free Blogger & Photographer The Gluten Free Scallywag It's Christmas when.... the fairy lights are twinkling at the windows and there is the smell of Christmas Cake in the air!
Rhiannon Nicole; Wedding Stylist & DIY Queen Hey Gorg Events & Blog It's Christmas when.... you start to feel like a kid again. Seeing the first snowfall, hearing Christmas carols on the radio, watching people drive by with trees tied to the top of their cars; all of these things bring back feelings of happiness that so often I associate with the holidays. More so, now as an adult living far away from my family, I look forward to thelkl holidays when we can all spend time together sipping egg nog, giving gifts, watching holiday movies and playing our favourite board games. Gretchen Brown; Gluten Free Blogger Kumquat It's Christmas when.... my family celebrates the birth of our Savior with people we love, delicious food, and precious time together.
Jenna McKenzie: Photographer Jenna McKenzie Photography It's Christmas when....we celebrate a year's worth of blessings with family and friends. Also, a special thank you to Ali of Three Ducks Gourmet in Richmond, who gifted me with soooo many cookies for the cookie-a-thon. Thank you for sharing the excitment of this magazine with me!
Contents
All recipes are gluten free, some are also egg, nut or lactose free. Please remember to clean your workspace and check the contents of all of your ingredients before cooking gluten free for yourself or others. If in doubt ask a friend or google it!
Smalls
Walnut & Date Biscotti Pumpkin Gingerbread Strawberry Mallow Clouds Cinnamon Almonds Gingered Chocolate Coated Caramels Mains Cranberry Fruit Mince Asian Spiced Roast Chicken Fruit Mince Pies Mushroom Hot Pot Date & Ginger Cookies, for Santa Rolled Roast Lamb Cranberry & Almond Cookies Quinoa with Greens & Feta Peanut Butter Chocolate Chip Shorthearts Leftover Lamb Pie Delicate Brown Sugar Rounds Red Pesto Pasta Classic Sugar Cookies Sweet Potato & Quinoa Patties Caramel Sauce & Frosting Bobbies More-ish Mushroom Burgers Stuffed Sweet Potato with Salsa & Beans Banana Ginger Cake Rich Chocolate Raspberry Cupcakes Beetroot, Feta & Pumpkin Frittata Christmas Cake (Fruit Cake) Smashed Chats Sweet Potato & Sausage Pie Tawny Chicken Pate Bird Seed Crackers Hummus
Sweets
More
Hummus
Makes approximately 1cup 400g tin chickpeas (1 1/2cups) 2 tablespoons tahini 1 teaspoon salt 2 cloves garlic, crushed 75 - 90 ml olive oil Buzz altogether in a food processor or blender using half the oil, adding more oil until it reaches your desired consistency. Test consistency and seasoning, add a little salt and pepper if you wish. Scoop into a small serving bowl and make a little valley for some olive oil by pressing the back of a teaspoon lightly through the top of the hummus, top with a few chilli flakes and serve. Will keep for one week in an airtight container in the fridge.
Asian
Inspired Feast
SweetPotato and
Makes 12-15 patties 1 cup cooked quinoa 1 1/2 cups sweet potato, mashed 1 1/4 cups gluten free breadcrumbs 1 clove garlic, crushed 1/4 cup parsley, finely chopped 1/4 small brown onion, finely chopped 1 egg, lightly beaten 1 teaspoon salt pepper and a little paprika to taste
Quinoa Patties
In a large bowl combine everything and mix to combine. It will form a sort of thick mixture. If it's too dry add a tablespoon of water and if too wet, add another small handful of gluten free breadcrumbs. Form patties with the mixture about 8-10cm round and 2cm thick. Heat a non stick frypan to hot, add a few tablespoons olive oil to coat the pan evenly and cook the patties in batches for approximately 8-10 minutes, turning once. Serve warm with a green salad and some tangy greek yoghurt. Also perfect cold the next day.
Bobbies More-ish
Makes 10burgers 2 eggs, lightly whisked 1/2 brown onion, chopped finely 2 cups chopped brown or button mushrooms 1/2 cup gluten free breadcrumbs 1/4 cup gluten free flour 1 teaspoon fresh thyme Cracked black pepper 1/2 cup grated cheddar cheese
Mushroom Burgers
In a large bowl, mix together the eggs, onion and mushrooms. Add the remaining ingredients and mix to combine. It may be a little wet, but no fear it will be fine. Scoop up small handfuls of the mixture and form into patties approximately the size of your palm and place in a single layer on a tray or flat plate. You can now cover these and refrigerate for up to 24 hours before cooking if you dont want them straight away. Heat a non-stick frypan or barbeque til hot, add some oil and place burgers on to cook. Reduce heat to medium high and cook until the bottom is nice and crispy, this will help to keep them together. Turn over and cook the other side. Total cooking time is about 10 minutes. Serve on gluten free focaccia with fresh tomato, spinach, mayo and even pickles if you fancy them! Serve with roasted sweet potato fries.
I love sausages
I'm the first to admit that I'm a sucker for a good barbeque. One with chops, sausages, fresh salads, smashed chats, a load of friends, too many desserts (cos we're not hungry anymore!) and a few bottles of beer, cider or wine. It's generally a long afternoon, spent out on the deck at our (thankfully, still standing) holiday home in Margaret River, or we may be congregating at another friends place. Needless to say, all close firiends are well versed on the art of the gluten free barbeque and my man is the first out to man the barbeque, checking sausage and marinade ingredients and extra sets of tongs. Yes, they're lovely days. The following two recipes are ones that I make often. One for the day, easily popped on the stove and then into the oven, the other utilising all those leftover snags after these langourous afternoons. (The best part too is that there are some fabulous gluten free sausages out there. We buy ours from the Prahran Markets, but woolworths and coles both do gluten free sausages now which really aren't too bad considering!)
Smashed Chats
Makes Enough for 4-6 as a side 2 kg chat potatoes, or small gourmet potatoes Fresh rosemary Salt Pepper Olive Oil In a large pot cover potatoes with cold water and bring to a rolling boil, reduce heat to a simmer and cook until a skewer goes through easily. Drain and rinse under cold water. Transfer to a baking tray and squash with the back of a wooden spoon. Drizzle with olive oil and season with chopped rosemary, salt and pepper. Bake for 30 minutes at 220 degrees until nice and crispy. These can also be squashed and fried in a frypan or on a clean bbq. Serve piping hot with some gluten free sausages and a fresh garden salad.
Words & DIY by Rhi of Hey Gorg www.heygorg.com Photography by Jenna of Jenna McKenzie www.jennamckenzie.com The thing I love most about DIY projects is they offer endless possibilities to get clever and creative; two of my favorite things to do. Even better, there are so many do it yourself projects that are perfect for gift giving and to me that's great news since I was taught from a young age that the best gifts were ones that came from the heart. Whether or not it's a creative project to be admired, enjoyed, or gifted to someone else, there's a do it yourself tutorial out there for everyone. Happy crafting!
{Step 1} You'll need to make a whole ton of tissue medallions with your craft punch. Like a whole lot. I punched 10 sheets at a time almost six rows across, so thankfully the process didn't too take long to get the number I needed. But depending on the size of your vase and the number of vases you are covering, I would suggest 75 - 100 medallions per vase. Once you start gluing them to the vase, the last thing you will want to do is stop to punch more medallions. So punch lots up front.
{Step 2} Next up it's time to make your glue paste! Make sure the water to glue ratio you use, results in a nice and thick mixture to the point where the mixture looks almost as white as watered down milk. I made one luminary after Jenna had left to go home from shooting this DIY, and the mixture didn't have enough glue; by the time the tissue has dried, the medallions started to peel away from the vase. So glue it up! And make sure to really stir around your mixture to eliminate chunks.
{Step 3} Start covering your vase in tissue medallions. I found it easiest to start gluing on my medallions by holding the vase over my hand (like in the photo on the following page, below right; beware your hand will get sweaty :) Using your paint brush, paint on a thick layer of paste over a bottom section of your vase. Then using a tissue medallion that has been cut in half, start gluing on your first line of medallions, carefully matching up the edges, and remembering to glue down each piece as you go.
{Step 4} Continue gluing tissue medallions around the remainder of your vase until the entire thing is covered and painted in a coat of glue paste. If you hold your vase up to a window or light you will be able to see your pattern a bit better. You will need to use half pieces of tissue medallions to finish off the pattern around the top, in the same way you did when you started your pattern at the bottom. Make sure to set your luminaries aside to completely dry before putting candles inside. When they are dry, they look pretty spectacular, almost like a mermaid's fin; the metallic colour of the tissue really looks awesome. But that doesn't even compare to how these look when you drop a small pillar candle inside.
not indulge
afterall, this time of year only comes but once a year and a little indulgence is sometimes required. I also believe it's deserved with all of the crazy christmas carparking disasters, busy shops, heavy bags and often for people it's a little stressful having all the family around and the chit chat that goes along with that. So, yes, a few cookies, a gluten free fruit mince pie, something extra sweet or even a slice of fruit cake are a well deserved treat at the end of the day, or even in the middle of it!
Pumpkin Gingerbread
Makes 1 loaf 255g (1 cup) pumpkin puree 1/2 cup golden syrup 1/3 cup oil 1 egg 155g sugar 150g rice flour 40g cornflour 30g amaranth flour 30g sorghum flour 2 1/2 teaspoons cinnamon 2 1/2 teaspoons ginger 1 teaspoon bi-carb soda 1 teaspoon baking powder 1/4 teaspoon salt Combine the pumpkin, golden syrup, oil and egg. Sieve the remaining ingredients, adding the sugar to the sieved mix then pouring in the wet mix and combining well. Bake in a loaf pan in a 175 degree oven for 55-60 minutes. Allow to cool in tin. Keeps in an airtight container for up to two weeks.
reaches 125 degrees on your candy thermometer. Remove from the heat and add in your dissolved gelatine and strawberry mixture. Stir until dissolved, it will be a luscious pink strawberry colour. Set aside to cool a little. Place your eggwhites into the bowl of your mixer (note you will need a large bowl as this came up to the top of my kitchen aid!) and whisk with a pinch of salt until frothy. Keeping your mixer on medium high gradually pour in your strawberry sugar mixture until all of the mixture is in the mixer. Keep your mixer running on medium high until the mixture has double in size. Slow your mixer speed a little until the mixture is frothy and the bowl is warm to the touch (as opposed to hot when the strawberry sugar mixture was poured in). You want it around the 40 degree mark. Pour your marshmallows into the prepared pans and even the top with an oiled spatula. Dust with snow sugar and leave at room temperature for a few hours until firm. With a large sharp knife cut the marshmallows in 2.5-3cm squares and roll or dust all sides with the snow sugar. Will keep in an airtight container for approximately 1week. *You can substitute snow sugar by sifting together 1/4 cup gluten free cornflour with 1cup gluten free icing sugar.
Cinnamon Almonds
Makes 3 cups 110g sugar 3 cups raw almonds 1 teaspoon cinnamon 40mls water Combine the sugar, cinnamon and water in a large pan. Add the almonds, stirring constantly over medium heat, coating them in the sugar syrup. Keep stirring until the sugar crystallizes. Take the pan off the heat and remove the almonds onto baking paper. Let them cool before serving. They keep for a few days.
Cooki
ie - A - Thon !
Cookies used in the cookie-a-thon title photo are, clockwise from top left - Jaffa cookies from Three Ducks Gourmet; Date & Ginger cookies for Santa (recipe above); Coconut Macarons from Woolworths; Freelicious Tea Buscuits available at Coles; Pomegranate Shortbread and Macadamia Shortbread from Three Ducks Gourment; Cranberry & Almond Cookies (recipe follows); Peanut Butter Chocolate Chip shortbread (recipe follows); Freelicious Tea Buscuits available at Coles (again) & Cranberry & Almond cookies (again)
*apart from the calories, high sugar content and butter? he he he...
caramel sauce
Makes approximately 1/3 cup 70g brown sugar 30g butter 1/3 cup cream In a small saucepan, dissolve the brown sugar and butter. Add the cream and bring to the boil. Reduce the heat and simmer for 3-5 minutes until golden. Remove from heat and pour into a hot sterilised jar to keep for up to two weeks in the refrigerator, or pour into a serving jug.
erry cupcakes
Heat your oven to 175degrees and line a 12hole cupcake pan with cupcake liners or baking paper. Whisk together the eggs and suger until light and airy. Add the sour cream and the melted and cooled chocolate and butter til combined. Sift over the cocoa, gluten free flours and baking powder and mix until combined. Fold in the frozen raspberries. Spoon into cupcake pan and bake for 25-30minutes, until a skewer inserted comes out clean. Cool in trays and dust with gluten free icing sugar and a dollop of cream.
Conversion Charts
Celcius 120 135 150 165 175 190 205 220 235 Farenheight 250 275 300 325 350 375 400 425 450 Gas Mark 1 2 3 4 5 6 7 8 9
Oven Temperatures
Oven very slow slow moderately slow moderate moderately hot hot very hot
A few notes...
I use 59g eggs and salted butter in my recipes. In Australia we use Degrees Celcius and this is what all recipe oven temperatures are given in. I use an electric fan forced oven, so cooking times for a gas oven may be longer. Please test your baked goods before removing them from the oven.
Cups/Spoons Imperial 1/4teaspoon 1/2teaspoon 1teaspoon 1tablespoon 1fl oz 1/4cup 2fl oz 1/3cup 2 3/4fl oz 3 1/2fl oz 1/2cup 4fl oz 5fl oz 3/4cup 6fl oz 7fl oz 1cup 8 3/4fl oz 4cups 35fl ox
Weights
Grams 10g 15g 30g 125g 250g 375g 500g 750g 1kg (1000g)
Ounces 1/4oz 1/2oz 1oz 4oz 8oz 12oz 16oz 24oz 32oz
Pounds
I prefer to use scales to measure as it is more acurate than cup measures when measuring flours etc. An American and UK tablespoon is 15ml, as opposed to Australias 20ml, however in a loaf or cake 5ml of extra milk or vanilla essence shouldnt make too much of a difference.
... and that folks is the end of the gluten free scallywag christmas magazine 2011. You can find more gluten free recipes on The Gluten Free Scallywag In the meantime I'd like to wish you all a very merry (gluten free) christmas as well as a happy new year & I'll see you all in 2012! jas
www.glutenfreescallywag.com