söndag 18 november 2018

Crispy glutenfree pizza dough

This pizza dough is clearly superior to any gluten free pizza dough I have baked before. Those have been quite "doughy" "gummy" like. Not so good that is. This one dough was very crispy and all of us in the family were amazingly impressed!
So let me just note down what we actually had in it, as we did not follow the original recipe.
The amounts given will give 3 square pizzas (Swedish oven size). If you think it is too much, just scale down the amounts to what you want to eat. But you be warned: it was sooo good that two of us nearly ate a whole pizza in one shot.
Crusty gluten free pizza

Ingredients

16 dl gluten free flour
4 teaspoons baking powder
2 teaspoons salt
8 tablespoons olive oil
6 dl cold water
1 dl cooking water
1 dl cold water
100gr yeast

Instructions

Mix the flour with the salt. Add the olive oil. 
Mix the 6 dl cold water with 1 dl cooking water. Then add the yeast and make sure it melts in the water. Mix then the yeast water with the flour with care for a while. Then mix in the 1 dl cold water and the baking powder and mix again.

To be honest I think it should work to actually mix in the baking powder in the flour to begin with. But as I was actually following another recipe and the dough seemed to be far too compact so I added the 1 dl cold water at the end and the baking powder afterwards, this is how I described it above.
I am not sure if it makes a difference or not. But just to be sure so :)

Oven temperature 210 degrees with ventilation (as we baked multiple pizzas at the same time) and baking time was about 25 minutes, but keep an eye on the progress in case you need shorter time.

söndag 18 februari 2018

Pesto sauce

This is a good recipe for pesto really. It tastes very near the original recipe but is somewhat easier to do. Making this recipy dairy free makes the taste very different from the original recipe unfortunately, but sometimes, you simply do not have a choice, do you?
The pesto can be eaten as a topping to whatever you want, but, of course, the most typical use for pesto is as a sauce for pasta. If you want a gluten free dish, use gluten free pasta. Personally, we use Semper Linguine.

Ingredients

30 grams pine nuts
80 grams basil leaves (I normally use frozen ones, but of course the fresh ones taste more)
2 cloves garlic
1 dl + 1 tablespoon olive oil
2 tablespoons salted pasta water
1/2 teaspoon salt

If you cannot eat dairy, just leave out the parmesan. Otherwise add
75 grams grated parmesan
If you want to be little posh, you can substitute a little of the grated parmesan on pasta with some shaved parmesan as a decoration

Instructions
Just mix everything together. If someone in the family cannot eat dairy, wait to mix the parmesan until the end or leave the parmesan out altogether. Note though that the taste will not be great then.... :/



Quinoa pie crust

This pie crust is really really really suuuuper. Best pie crust I have ever eaten. Honest!
Give it a good try!

Ingredients
Crust
4dl cooked quinoa
2dl almond flour
1dl potato flour
50gr butter
1 egg
For an egg free alternative, see Quinoa pie crust (Dairy free and egg free).


Instructions
Warm up the oven at 200degrees Celsius.
Mix the ingredients for the shell in a mixer and distribute it in a pie dish.
Bake the pie crust for 15 minutes.
Use your preferred filling and bake it again for about 40 mins or so depending on the filling.

Quinoa pie crust (egg free and dairy free)

Ingredients
Crust
1 tablespoon chia seeds
3 tablespoons water
4dl cooked quinoa
2dl almond flour
1dl potato flour
50gr milk free margarine
If you can eat eggs and milk/lactose, see the regular recipe.

Instructions
Warm up the oven at 200degrees Celsius.
Put the chia seeds and the water in the mixer and let it be there for some 15 minutes.
Add remaining ingredients in a mixer and distribute it in a pie dish.
Bake the pie crust for 15 minutes.
Use your preferred filling and bake it again for about 40 mins or so depending on the filling.

Feta, salami and tomato pie

Ingredients
Shell
4dl cooked quinoa
2dl almond flour
1dl potato flour
50gr butter
1 egg

Filling
4 eggs
4dl double cream
150gr Neaples salami
150gr feta cheese
150gr green olives without kernels
10 small tomatos

Instructions
Warm up the oven at 200degrees Celsius.
Mix the ingredients for the shell in a mixer and distribute it in a pie dish.
Bake the pie crust for 15 minutes.
Cut tomatoes in cubes and heat it up in a pan so that the water goes away and put it in the pie crust after its first bake.
Make small crumbles out of the feta cheese and distribute it in the pie crust.
Cut salami slices in pieces and distribute it in the pie crust.
Slice the olives. and distribute them in the pie crust.
Mix eggs and cream and pour the mix in the pie crust.
Bake for 40 more minutes or until the filling is stiff.


söndag 4 februari 2018

Quinoa and zucchini dairy-free salmon

I created a recipe that I really loved, but being my baby allergic to dairy products (milk protein), I did a variation of it just for him. It is not as tasty as the original recipe, but I do dare to state that it does taste rather good anyway. If you are though not on an healthy streak, nor allergic to dairy and milk protein, nor scared of fats, it might be a better option to follow the original recipe.

Ingredients

800gr salmon filé
600gr zucchini
2 cloves garlic
1 tablespoon olive oil
4 dl cooked quinoa
1,5 dl oats cream
2 teaspoon thyme
1/2 tsp salt

Instructions

Grate the zucchini on a large grater. If it is old zucchini, try to press out as much water as possible. If it is small zucchinis, it is not necessary as they do not contain so much water. Fry it in the olive oil and grate garlic into it. Make sure the water from the zucchini is gone and they taste done.
In the meantime, put some olive oil in a form. Cut the salmon in 8 pieces and put it in the form.
Mix all remaining ingredients together with the zucchini and put the mixture on the salmon so it is completely covered by the mixture.
Bake in the oven for about 20 minutes.

Quinoa and zucchini salmon

This dish is very very tasty. I found a (completely different) recipe that sounded somewhat weird to me, but it inspired me to do something good out of if instead. Here is my suggestion.
If you are scared of fats, are on a healthy streak or are allergic to dairy or milk protein, you can follow my dairy free alternative, which is also quite good (but not as tasty).


Ingredients

800gr salmon filé
600gr zucchini
2 cloves garlic
1 tablespoon olive oil
4 dl cooked quinoa
2 dl creme fraiche
2 dl grated parmesan
2 teaspoon thyme
1/2 tsp salt

Instructions

Grate the zucchini on a large grater. If it is old zucchini, try to press out as much water as possible. If it is small zucchinis, it is not necessary as they do not contain so much water. Fry it in the olive oil and grate garlic into it. Make sure the water from the zucchini is gone and they taste done.
In the meantime, put some olive oil in a form. Cut the salmon in 8 pieces and put it in the form.
Mix all remaining ingredients together with the zucchini and put the mixture on the salmon so it is completely covered by the mixture.
Bake in the oven for about 20 minutes.