The cake can be described as a mix of several recipes in one, bakewell tart, jam crostata and fresh pear pie among them. I selected the soft and flaky dough, which slightly reminds scone dough, but is a touch firmer … Continue reading Buckwheat Flour Pear Cake GF
I am lost for words to describe the meal we had for lunch today. It was something out of this world. Nothing difficult, sophisticated or time-consuming. Organic pumpkin from our friends garden, roasted with a touch of olive oil, dry … Continue reading Organic Roasted Pumpkin with Chorizo Sausage
I have been trying to find the best baking regime for protein enriched gluten free yeast bread with variety of flour mixes and baking pans used. One of the critical moments of gluten free bread baking is yeast dough proofing. … Continue reading Baking Gluten Free Bread in Pyrex Glass Bowl
Kefir is a slightly sour, creamy, dairy drink produced by fermentation of fresh, untreated cows milk, or more often in contemporary circumstances, by fermentation of Ultra Heat Treated Milk (long-lasting milk) in the presence of kefir granules/grains. In regular milk, … Continue reading Homemade Kefir and Cottage Cheese
Cheese and bacon scrolls are the easiest savoury bake from the rich gluten free yeast dough, that can be used to make different buns, pasties and scrolls. I usually divide the portion of the dough in the recipe in two … Continue reading Gluten Free Cheese and Bacon Scrolls
The peak season for figs is over, but they can still be found in the supermarkets and green grocery shops. It is difficult to argue that fresh, ripe, juicy figs are best eaten as they are, without cooking or baking. … Continue reading Desserts with Figs
Cakes with either Ricotta cheese or homemade cottage cheese I make on regular basis. They belong to our favourite everyday cakes, marrying together baking with soft cheeses and citrus and other tart fruit purees. These two additions to gluten free … Continue reading Gluten Free Lemon Ricotta Cake – Options
The recipe for this white, gluten free, regular size bread loaf is based on the yeast dough, flexible enough to be used for practically anything: bread, buns, pastries, scrolls, flat, ciabatta type bread, brioche type buns, etc. The only difference … Continue reading Protein Enriched Gluten Free Yeast Bread
I have been using turkey, mainly dark meat, in a form of turkey drumsticks, diced turkey and turkey mince, since these products started to appear regularly on the shelves of Coles supermarket. In the last two, three years the choice … Continue reading Cooking Turkey Gluten and Dairy Free
I have been experimenting with different individual gluten free flours to make a perfect mix for the yeast dough, enriched with eggs and full fat sour cream. The dough is similar to the brioche dough, but is not made with … Continue reading Gluten Free Rich Yeast Dough – Perfect for Pastries and Scrolls
