GLUTEN AND DAIRY FREE WAFFLES

GLUTEN & DAIRY FREE WAFFLE & APPLE TOPPING - HEALTHY EATING - watch more recipes and videos

Ingredients:

2 cups rice flour

2 tablespoons of aluminum free baking powder

1/3 cup vegetable oil or extra virgin olive oil

2 eggs or egg substitute

3/4 cup rice, soy or almond milk

3 tablespoons honey (optional)

1/4 teaspoon cayenne pepper (optional)


Directions:

Combine dry ingredients in one bowl

Mix together

Add wet ingredients and mix well

Fluffy waffles depend on the consistency of the batter

Add more flour for thicker batter to make a fluffier waffle

Use waffle iron to make the waffles, it should take about 2 minutes

Top with my apple compote

Potato Waffle with Caramelized Apple Cake

House Speciality
Hotel-Restaurant Georges W
"2, rue de la gare&qu
Le Noirmont

Cooking Recipe Ingredients:

Waffle:

3.5 oz. puree'd potato
0.7 oz. butter
0.88 oz. flour
1 egg
1.4 tbsp. milk
1 oz. sugar
1 lemon peel

Apple cake:

4 apples
3.5 oz. caramel
1 oz. sugar
0.7 oz. butter
1 lemon juice
Small rectangular forms, 3.2 x 1.2 in

Ice-cream:

1.1 cups milk
4 yolks
2.1 oz. sugar
0.42 cups crème fraîche (thick sour cream)
1.4 tbsp. Damassine (or plum)

Cooking recipe preparation instructions:

Waffle:
Prepare a potato puree (potatoes cooked with skin).
Melt some butter. Mix all the ingredients to obtain semi-liquid dough.
Pour it in the waffle iron until you obtain a nice, colored waffle.
Store aside.

Apple cake:

Peel and prepared the apples.
Cut them into thin slices.
Stew the apples in butter with sugar and lemon juice until the liquid is evaporated.

Pour some caramel at the bottom of the forms.
Then, cover with the apple slices. (About 1.2 in height.)
Let it cook for 12 minutes at 392 degrees.

Remove it from the form and put it on a serving dish to let it drain before you serve it.

Ice-cream:

Cook the milk.
Beat the yolk and sugar until they blanch.
Pour the milk over the eggs and put the whole in a saucepan.
Reheat on a small flame (around 190 degrees F).
Stir continuously.

End the cooking by adding the crème fraiche.
Let it cool down and put it in the ice-cream-freezer with the alcohol.

Presentation:

Place the apple cake in the middle of the dish.
Add the ice-cream and warm waffle.
Decorate with a dried apple slice and pour some caramel over it.
Decorate with some mint and drops of reduced apple juice.

Mushroom Risotto

Italian Food: How To Make Mushroom Risotto



Ingredients:

750 ml GF chicken stock , or GF vegetable stock
2 tbsp olive oil
45 g butter
200 g mixed fresh mushrooms, roughly chopped
half onion, finely chopped
2 garlic cloves, chopped
1 tbsp thyme, chopped
250 g short grain rice, like Arborio or Carnaroli Italian rice
4 tbsp Madeira wine (optional)
3 tbsp sherry (optional)
2 tbsp crème fraiche , (optional)
2 tbsp parsley, chopped
25 g parmesan , shaved
salt and pepper

Needed:

2 saucepans
1 wooden spoon
1 ladle

Method:

Place a pan under a medium –high heat and add the GF stock.
Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.

Place the second pan on the same hot ring and add the olive oil and butter.
Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the (Optional)Madeira wine and the sherry.
Stir them in and cook for a few minutes allowing them to soak in and evaporate.

Once the wine has evaporated add 2 ladles of the stock and stir it in.
It is very important that before adding anymore stock the previous stock has been absorbed.
Keeping it moist but not too wet, add another 2 ladles and stir in.

TIP:

The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.

Repeat the ladling process until all the liquid has been used.
The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.

Into the cooked risotto fold in the (Optional) crème fraiche.
As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour.
After mixing in well add the chopped parsley

To serve, spoon a generous helping into the centre of a large serving plate.
Then place some shaved parmesan on top.

ALMOND ORANGE CAKE

AndrewCake
by cookshow-intl

Ingredients:

2.5 Cups Blanched Almonds
1.5 Cups Sugar
3 Large Navel Oranges
6 Eggs
1 Large Pinch Salt
1.5 tsp Baking Powder
1.5 tsp Almond Extract

Method:

PRE-HEAT OVEN TO 375

GREASE AND FLOUR 10 INCH SPRING FORM CAKE PAN

IN A FOOD PROCESSOR GRIND TOGETHER ALMONDS AND SUGAR UNTIL THE ALMONDS ARE STILL A BIT CRUNCHY

BOIL THE THREE ORANGES WHOLE FOR 30 MINUTES THEN LET COOL AND QUARTER
REMOVE SKIN FROM FLESH AND PUREE COMPLETELY INCLUDING SKIN IN FOOD PROCESSOR

BEAT THE EGGS UNTIL THEY ARE FLUFFY AND LIGHT IN COLOR

ADD THE SALT, BAKING POWDER AND ALMOND EXTRACT TO THE ALMOND/SUGAR MIXTURE THEN FOLD THE PUREED ORANGE MIXTURE THEN FOLD THE EGGS INTO IT

POUR ENTIRE MIXTURE INTO THE SPRING FORM PAN

BAKE ONE HOUR

LET COOL THEN SPRINKLE WITH ICING/CONFECTIONER'S SUGAR

Chocolate Fondant

Chocolate : How To Make Chocolate Fondant


Ingredients:

3 Eggs
100g Dark chocolate
50g GF Plain flour
100g Sugar
some Fresh mint
100g Butter
some Cocoa powder

Needed:

6 aluminium pudding tins
2 bowls
1 baking tray
1 electric/handheld mixer
1 knife

Method:

Preheat the oven to 180°C/350F GasMark 4

Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder.
Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder.
This will prevent anything sticking later.

Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water.
Leave it to melt.

Beat the eggs in a separate bowl.
Slowly incorporate sugar.
Mix until airy and fluffy.

Sieve the GF flour into the melted butter-chocolate mixture.
Mix until no flour crumbles are seen.

Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.

Pour the mixture into the prepared aluminium dishes.
Place into the oven for 6 minutes.


Serve with ice cream.
Garnish with a sprig of mint and a sprinkle cocoa powder

Lemon Mousse

Dairy: How To Make Lemon Mousse


Ingredients:

juice of 1 lemon,
juice of 1 lime,
70g sugar
5 egg yolks
250g mascarpone cheese
1 ½ gelatin sheets
200ml cream, whipped

Needed:

1 saucepan
1 mixing bowl
1 whisk
1 small bowl
1 spatula

Method:

Put into the mixing bowl: the sugar, lemon juice, lime juice, egg yolks and whisk them together briefly.

Put a saucepan, about a third full of water, onto the hob and bring it to a simmer.
Then place the mixing bowl over the saucepan, but don't let it touch the water, so only the steam heats it.
Whisk the mixture constantly for about 3-5 minutes until it begins to thicken,
then take it off the heat.

While the mixture is still warm, place the gelatin sheets into a small bowl and cover them with cold water.
They will take a few minutes to soften.

Take the softened gelatin sheets out of the bowl and squeeze them gently, to remove any excess water.
Place them into the still warm mixture and whisk them in until they have totally dissolved.

Then leave to cool to room temperature.

When the lemon mix has cooled, add the mascarpone cheese and whisk it in briskly until it is all completely combined.

Then add the whipped cream and whisk again thoroughly.

Spoon the mixture into serving glasses and leave them to chill for 3-4 hours in the fridge.
This will allow the mousse to texture and set.

Remove the lemon mousse from the fridge and garnish with a little Lemon Zest
A mint leaf can also be added as a final touch.

French Perigordine Walnut Cake

Oven Bake: How To Make French Perigordine Walnut Cake


Ingredients:

250g shelled walnuts
120g unsalted butter
250g brown sugar
4 eggs
1 tbsp icing sugar

Needed:

1 electric blender
1 electric whisk
2 medium bowls
1 spring-form baking tin, of about 21- 23 centimetres in diameter
1 piece of grease-proof paper/ baking parchment
1 skewer
1 sieve
1 spatula

Method:

Preheat oven to 150ºC (300ºF/ gas mark 2).

Add the walnuts (reserving ten for later) into the blender and grind for two minutes on full power until they have the consistency of breadcrumbs.
Whisk the butter and sugar in a bowl and then stir in the ground walnuts using a spatula.

Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, one by one.
In a separate bowl beat the whites until they become stiff and then fold them into the mixture.

Place the cake in the centre of the preheated oven and bake for roughly one hour. After about forty minutes, check it.
Carefully spear the centre of the cake with a wooden skewer and see if it is dry.
When it comes out dry, the cake is baked.

Release the cake from the spring-form tin and place it on a serving plate.
Gently sift icing sugar over the cake and decorate with walnuts.

As a serving suggestion serve it with a generous dollop of whipped cream and a good quality cup of coffee.