Gluten Free

Fresh Pasta – Gluten Free

 

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Fresh Pasta (Gluten Free)

I had to come up with this recipe when I was diagnosed with Coeliac’s disease in 2010! I wasn’t going to be forced to use what was on the shelves in the stores, so had to research and get creative.  This pasta is relatively simple to make, just mix the dough by hand, in a food processor or stand mixer, let it rest for 20 minutes and get to work rolling, and if you wish, cutting. 

Category: Basics
Style: Gluten Free, Italian
Keyword: Gluten Free Pasta
Quantity: 4
Author: sbaskitchen
Ingredients
  • 120 g quinoa flour
  • 80 g corn flour
  • 60 g potato starch/flour
  • 1 1/2 tsp xanthum gum
  • 1 tsp fine sea salt
  • 160g eggs, fresh (approximately 3 large eggs)
  • extra quinoa flour for dusting
Instructions

  1. Mix the dry ingredients together in the bowl of a food processor, or stand mixer, to combine.

  2. In a separate bowl, lightly whisk the eggs.

  3. Add the egg mix to the dry ingredients and mix until the dough comes together - the final dough should be firm, but pliable - add a little more egg if too firm.

  4. Wrap the dough in plastic wrap and allow it to sit at room temperature for 20 minutes.

  5. Divide dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary.

  6. Fold and repeat until pasta is smooth, (this may require a little practice and patience!) then continue rolling, reducing the settings a notch each time, until you reach the desired thickness

  7. Cut the dough for fettucine, spaghetti, etc, or use the sheets to make ravioli, agnalotti, lasagne, cannelloni, etc.
Notes
  • Use quinoa flour for dusting to prevent the pasta sticking to the pasta machine.
  • COOKING TIME
    (also depends on how thick your pasta is)
    Fettucine 4-5 minutes
    Spaghettie 3-4 minutes
    Ravioli 5-6 miutes

 

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With many thanks and kindness,
Julie.

Never Say Never!

/ sbaskitchen / Leave a comment

I work with kids, now that’s something I thought I would NEVER say! Me working with kids – nup, my sister, Jan, was the teacher, not me!

Well, somehow that has changed a little, and, every now and then I work with kids in the kitchen. This Halloween morning we cooked together again – I’m pretty sure that you can guess what the theme was for that day…  Yes, Halloween….

It’s all about Halloween…

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Sweet & Sour Anything

Sweet and Sour Veg is a great little recipe for using up bits and pieces from the vegie drawer of the fridge, you can even add leftover cooked meat as well (see notes below)!  I know that it has sugar in it, but a little sugar now and then, and you can reduce it to suit your taste, so the flexibility is there.  The great thing that I like about this recipe is that it gets family members who are not normally great veggie and rice eaters, to clean their plate!  So it’s a win for me.

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Sweet & Sour Anything

This is the best recipe for using up all the bits and pieces from the vegie crisper! You can make it with veg only, or add prawns, fish, chicken, pork fillet, or serve with crumbed fish, crumbed prawns, even chicken or pork schnitzel!

Category: Main
Style: Aisan, Thai
Keyword: Vegetarian Option
Quantity: 4
Author: sbaskitchen
Ingredients
  • 1 tbsp cooking oil
  • ½ onion peeled and cut into thin slices or wedges
  • 1 carrot peeled and cut into thin strips or slices
  • ½ red capsicum cut into thin strips or large dice
  • ½ cucumber cut into half moons
  • 100 g snow peas cut cut in half
FOR THE SAUCE
  • 2 tsp cornflour
  • ½ cup water
  • 2 tbsp soy sauce
  • 2 tbsp tomato sauce
  • 2 tbsp sugar
  • 2 tbsp vinegar
GARNISH
  • 2 spring onions thinly sliced
Instructions

  1. Heat oil in a wok or large frying pan.

  2. Add the carrot and onion, stir-fry for 3 minutes, then add the capsicum and cucumber, stir-fry for 2 minutes and then add the snow peas.

  3. Blend the cornflour, water, soy sauce, tomato sauce, sugar and vinegar together, add to the vegetables and stir until the mixture boils and thickens.

  4. Serve with Jasmine rice garnished with the spring onions.

Notes

This is such a flexible recipe that can be cooked up in no time!

  • The veg in the recipe can be swapped out, or used as a base - you could also add:
    • baby corn
    • bean shoots
    • beans
    • broccoli florets
    • cauliflower florets
    • cabbage
    • tomato wedges
    • zucchini
  • Add a protein
    • chicken
      • stir fry  your veg and remove from the pan and set aside while you then stir fry diced chicken, return the veg to the pan, add the sauce ingredients and continue.
      • alternatively, add leftover cooked chicken after the sauce has thickened, cook in the sauce until heated through.
      • try the sweet and sour veg as an alternative side for crumbed chicken schnitzel - delicious!
    • fish
      • add after the sauce mixture and continue to cook until the fish is just done, alternatively, cook the fish separately and serve on top of the sweet and sour veg.
      • serve the sweet and sour veg alongside crumbed fish.
    •  prawns
      • add after the sauce mixture and continue to cook until the prawns are just done, alternatively, cook the prawns separately and serve on top of the sweet and sour veg.
      • top sweet and sour veg with cooked crumbed prawns
    • pork
      • stir fry  your veg and remove from the pan and set aside while you then stir fry sliced pork loin, return the veg to the pan, add the sauce ingredients and continue.
      • alternatively, add leftover cooked pork after the sauce has thickened, cook in the sauce until heated through.
      • try the sweet and sour veg as an alternative side for crumbed pork cutlets - delicious!
    • tofu
      • press a block of firm tofu for an hour, to remove any excess moisture, then dice and stir fry.  Add to the stir fry vegetables before adding the sauce mixture and continue.
  • If you have leftover steamed veg, just make up a batch of the sauce and carefully reheat the veg in the sauce.
  • Try a little fresh coriander as a garnish, also.
  • The measurements used are metric, therefore
    • 1 tbsp = 4 tsps
    • 1 cup = 250 ml
    • 1/2 cup = 125 ml

 

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

Pork

 

 

 

 

 

 

 

 

 

 

 

If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

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