Wheat and dairy free peanut butter and chocolate biscuits

We’ve adopted a wheat and dairy free diet. I think this might be quite a challenge.

Nick used to be on a diet of no dairy, no yeast and no-lots-of-other things for health reasons. Then, medication was prescribed and for the last five years he has eaten more-or-less whatever he chooses to. However, over the last couple of years he has been battling with depression (it’s ok – he’s given me permission to mention this!). 

With the news earlier in the week that there appears to be a link between depression and diet, and with my slight intolerance of wheat and diary, we decided to go back to restricting what we eat. My addiction to all things bad, pastry (especially pies), cakes and cream (particularly homemade ice cream) is not to help…

On my last visit to our local Sainsbury's I was surprised by how much 'free-from' food was available. Certainly, there were far more products than 5 years ago. My best find so far has been goat's milk. Yesterday, I gingerly sipped at my first cup of tea with goat's milk, I have to say that I could not taste any difference. Amazing. St Helens’ Farm also produce cream, so maybe I'll be able to survive after all!

 
This afternoon I tried to make some cookies, this recipe is just a slight variation of one from the back of a packet of Dove's Farm rice flour. They turn out very crisp (unless you eat them straight from the oven), a bit like the texture of a gingernut. So I think ‘biscuits’ is a better name for these little bundles of yumminess, rather than ‘cookies’.

Wheat and dairy free peanut butter and chocolate biscuits

• 125gr goat’s butter
• 90gr light brown sugar
• 90gr dark brown sugar
• 125gr crunchy peanut butter
• 1 egg
• 1 tsp wheat-free baking powder
• 175gr rice flour
• 50gr dairy and wheat free chocolate

1. Preheat the oven to 180 degrees centigrade and  grease two baking sheets with a little butter or olive oil.
2. Cream the butter and sugar.
3. Add the peanut butter and egg and mix thoroughly.
4. Mix in the flour, chocolate and baking powder.
5. Take a teaspoon of the mixture and make it in to a ball. Place on the baking tray and push down slightly to squash it flat. I put 8 on one tray, 9 on another and froze the rest of the dough.
6. Place the trays in the oven for 15 mins.
7. When they are cooked, place on a rack to cool.

Mix and match pie and a lost camera

My camera has gone missing. How can I post anything without pictures? It's like beans on toast, but without the beans. We have two wonderful kittens, who are just 10 weeks old and I'm blaming them for 'moving' the camera. Or at least knocking it off a shelf or behind a rickety bookcase as they rocket round the house chasing each other.

I've been dining alone the last few days, so I've taken this opportunity to try to use up some of the mysterious packages of food in the freezer. When they originally went in to the freezer I was certain that they didn't need labels. Clearly, I would remember exactly what was where. Or not as the case may be. I've since learnt my lesson, and now everything that goes in to the freezer is labelled with: the date, exactly what it is and how many it will feed.

But the bag of brown splodge that came out of the freezer yesterday morning was from the pre-labelling days. Tonight's dish was the second half of a wonderful stew. But having had the same last night, I wanted to do somehting different with it. I decided to wrap it in some short-crust pastry that was left-over (in the fridge this time) and make an impromptu pie. Served with some stir-fried kale from my friend's allotment and leeks it was a great supper and really quick!

'Left-over stew pie' will definitetely be on the menu again, maybe for two next time, especially now that I've started labelling the freezer food.

Roasted pumpkin with macaroni goat’s cheese - Orange food part one

I love autumn. There’s something about kicking crisp honey-coloured leaves on a sunny morning, the smell of damp leaves on a rainy day and curling up with hot spiced apple juice by a log fire that means autumn is here. I also start to crave orange food: pumpkins, squash, carrots, oranges etc.

The sweetness of squash is something that goes wonderfully well the saltiness of goat’s cheese, which gave me the idea for this recipe. Also, I was inspired by 5 Star Foodie’s challenge to make macaroni cheese with a twist. Until now, I’ve only ever made a pretty straightforward macaroni cheese, so I was a bit sceptical setting-out on this!

During an action-packed afternoon off from work, in between trying to speed-read a book for our book group meeting, taking the kittens to the vets and rescuing various bits of furniture from the exploring kittens, I also made this:

Roasted pumpkin with macaroni goat’s cheese recipe

• 300gr of squash, peeled, cored and cubed. (I used pumpkin, but I think it would be better with butternut squash)
• 1 tbls olive oil
• A pinch of paprika
• A pinch of chilli flakes
• A pinch of cumin
• 1 cup of macaroni
• 25gr butter
• 25gr plain flour
• 1/2 pint milk, warmed slightly
• A grate of nutmeg
• 80gr hard goat’s cheese (this was all I had, it would be better with more!), grated

1. Preheat the oven to 220 degrees Celsius and put a oven tray in to warm-up. Put the pumpkin in a pan of boiling water. Boil the pumpkin until it starts to soften slightly, about 5 minutes.
2. Drain the pumpkin and put the oven tray with the olive oil, the chilli, cumin, paprika and a good grind of black pepper. Roast for about 15mins, or until the edges are crisp.
3. Meanwhile, boil a pan of water and add the macaroni, cook according the instructions.
4. In another pan, melt the butter, add the flour and cook for a minute or two. Remove the pan from the heat and slowly stir in the milk.
5. Return the heat and gradually bring to a simmer, you will need to stir frequently. When it has thickened, remove from the heat and add the cheese and nutmeg.
6. Put the sauce and macaroni in a dish and stir to make sure they are combined well. Add the pumpkin and stir lightly so as not to turn the pumpkin pieces to mash.
7. Turn the oven down to 180 degrees Celsius and place in the oven for 10 mins.

This a great dish to, but I would definitely use butternut squash in future and more cheese, just to really bring out the flavours.

This recipe is also being submitted to 5 Star Makeover: Macaroni and Cheese.

How to skin a pheasant

I never thought I'd be writing on this topic, let alone doing it myself!

 
I enjoy eating meat, so given an opportunity to prepare our own I was determined not to bottle it. Vegetarianism would have been next if I'd found I couldn't stomach it. But, I did it! I'm so chuffed I managed to do this that I can't resist writing a small piece about it! If you think you'll find this offensive, please look away now.

I was slightly apprehensive before we started this morning, the pheasants had hung for three days so this morning's job was skinning and gutting. I'd been assured by a friend (who has prepared pheasants, ducks and geese before) that pheasants were easiest. I wasn't convinced.

Nick found a video on the internet (the obvious place to look!) about how to skin a pheasant, it was excellent. I would thoroughly recommend Mark Hinge's video to anyone else who has never done this before.
Feeling slightly strange about handling a dead animal for the first time (not counting the mice that the cats have brought in) we started by removing the wings, feathers, tendons and head. Amazingly, I was OK until this point. Next came removing the skin and innards. I hadn't expected the smell at this stage. It was awful. Having said that, I did get used to it and turning on the extractor fan helped!

The first one was completed as a joint effort between both of us; I tackled the next three by myself. We now have four pheasants sitting in the freezer, I can't quite believe it!

This probably sounds quite dippy to anyone who has done this before , but I was surprised at how different each bird was. Young, old, male, female, etc, all seemed to affect the colour and texture of the flesh as well as the weight of the animal. Why it shouldn’t, I’m not quite sure. I think I was just more aware it because of the close contact with the birds.

Now I'm not quite sure what to do with them, I'm thinking of a pie...

Tail and pheasants

Tail between my legs. I feel rather sheepish.

I can’t believe I haven’t written a post for nigh-on six months. Shame on me. I’d love to use the excuse that I’ve been too busy, but isn’t everyone?

More honestly, the problem has been in my head. The blog was so enmeshed with my PhD that when it was over I reacted quite strongly against anything to do with the thesis. Even things which I loved, namely reading books (even novels) and writing Springtime. There was no real reason, other than I needed a break. However, the letter arrived on the mat last week saying that it has all been officially accepted (corrections as well)! That flimsy piece of paper with the University’s hologram shimmering in the corner actually means, ‘Life may now continue’!

I won’t give a long and tedious update on what I’ve been doing, but needless to say, it’s been foodie related. I have a whole host of posts that need to be written, starting with the plastic sack containing 4 recently dead pheasants that I came home to yesterday…

Blog Event – English Wine Week

English wine is something that I was introduced to a few years ago, ever since then, you can almost always guarantee that if we’re invited to dinner we’ll arrive with a bottle of English wine. This may seem rather monotonous, but this is definitely a product that needs to be known about far and wide! An astonishing number of people have never come across it, let alone tried it.

My favourite is Parsons Leap from the Three Choirs vineyard  (I buy mine at Morrisons), although I know very little about wine – I know I love this! It’s dry and tastes of elderflowers. Of course, a sommelier may wish to disagree with me!

Just taking a quick peak at the news page on the English Wine Producers website shows how successful English vineyards are across the world, after all, they are producing a world-class product. If this is the case, why, when I went in to my local Sainsbury’s store was I told, ‘We don’t have the demand for it’? This is a real shame. With the drive for locally-produced food sweeping across the country, why aren’t we demanding more English wine? Not only does it taste just as good, or in my opinion, better than, other wines, it saves ‘wine miles’.

To help raise awareness of this wonderful wine, I thought it would be fun to host my first blogging event around it. English Wine Week is held in the last week of May (23rd – 31st May), providing a perfect deadline for entries!

 

Here’s the challenge:

1) Find some English wine (take a look at http://www.englishwineproducers.com/WhereToBuy-Multiples.htm for your local supplier). Three Choirs can be found at Tesco and Morrisons for around £6.99 I believe.

2) Blog about a recipe that a) uses English wine, or b) goes extremely well with English wine, before the 30th May 2009.

If you don’t live in the UK, I would love to know if you have come across English wine in your local wine store (I know, this goes against the ‘less wine miles’ idea – but interesting nonetheless!). If not, and you would like to enter the event, just submit a recipe using a wine from your local vineyard, I’ll collate these separately.

3) Send an email to craftycat01@googlemail.com with:

• a link to your blog post
• the wine you used and where you bought it
• a photo.

I will collate all the entries on the last day of English Wine Week (31st May).

4) Have fun!

Out-and-About

It’s been a while since I’ve written a post, life has been a bit hectic! Despite the constant bustle, we managed to get out-and-about over the bank holiday weekend - in between the occasional downpours on Saturday and the constant heavy drizzle on Monday.

Driving home this evening, I started to mentally analyse the contents of the fridge. What needed using up? Various scrummy cheeses, a little bit of gnocchi, some salad and not much else! Remembering an old recipe of a goat’s cheese and spinach gnocchi bake, I tried a slight twist on the recipe (in the absence of any spinach).

Wrapping-up in my long wax jacket and wellies I went out into the the lane in absolutely-bucketing-down-rain and picked some nettles. After washing and blanching the leaves in boiling water I mixed these with the cooked gnocchi and a basic white sauce, with tons of grated cheese and a little nutmeg added to it. The mixture was split into  individual casserole dishes with a little more grated cheese sprinkled on top along with a few walnut pieces. These dishes were put in a hot oven for 25 mins and then served with a small salad and grilled pesto bread spread with a little wild garlic pesto.

This was good mid-week supper for using up leftovers and free food. However, I would definitely recommend using a strong cheese, like a goat’s cheese or a good blue cheese.