Delicious rice crust quiche!!!

Here’s one for all of those that want to make pastry encrusted goodies but would prefer not to eat pastry or really can’t make pastry!

Easiest yummiest quiche in no time.

ingredients

1C rice (any variety of white)
1.5 C water
2Tsp of grated Parmesan cheese

5 eggs (1 for rice mixture)
1/3 C of sour cream
1/2 C grated cheese
1 tsp Dijon mustard
Salt
Pepper

2 C of Veges/ filling
Any of :

Spinach
Capsicum red
Bacon
Olives
Broccoli (currently testing this one for safeness… Let me know)
Etc

Microwave the rice and water for 12 mins.
Preheat oven to 180 deg C.
Mix cooked rice with one egg and the Parmesan Cheese.

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Press the rice into a flan tin, mould edges into a lip. Flatten using the back of a wet spoon. Press the edges down with wet fingers and spoon to form into a 1 cm lip.

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Once you have pressed the rice into the tin, bake at 180 for 15-20 mins, or until the rice has a light colouration to it.

Mix the eggs, dijon mustard, salt, pepper and cheese in a bowl. Chop and arrange the vegetables/fillings within the rice crust.

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Pour over the egg mixture and put it back in the oven. Cook for 20-25 mins or until the egg mixture has set and the crust is golden.

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I cooked a vegetarian version of the quiche this time, but an alternative is to do a bacon and egg pie! Meerly substitute the veges for bacon pieces and pour over the egg mix. I would also leave out the mustard and replace the sour cream with light thickened cream.

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Enjoy!

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Prosciutto and caramelised banana upside-down quinoa cakes!!!!

Goldilocks would have been so proud… Just the right amount of salty and sweet, just the right amount of crispy and soft, and just the right size to leave you longing but not wanting!

A variation on sue shepards recipe for upside down pineapple polenta cakes…. This one is richer in flavour, but not as sweet, and a million times easier to prepare due to the lack of soaking and refrigeration time.

I have made and absolutely love the pineapple version of these guys, but you can have that recipe as a variation of what I have decided is a winning recipe for a Sunday brunch date with coffee! (Yes I’m on about coffee again, yes I know it’s not great for fructards… No I truly don’t care as its the sole pleasure in the food world that I point blank refuse to give up!)

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Prosciutto and caramelised banana upside down quinoa cakes

ingredients

150g low fat vanilla yoghurt (ff)
80g butter softened
1/2 C castor sugar
1/2 C Glucose
2 tsp of vanilla essence
3 eggs
1/2 C quinoa
1 C water
1C Gf flour mix
2 tsp baking powder
1tsp baking soda
1 tsp zanthum gum

4 slices of prosciutto
1 banana halved lengthways skin on

Preheat oven to 180deg.

Microwave the quinoa and water for
10 mins in a microwave proof dish.
Mix the butter, yoghurt, sugar, glucose and vanilla in a bowl until smooth.
Add the eggs one at a time and mix in thoroughly between additions.
Once quinoa is ready, you can add this to the mix. It’s fine if its still hot.
In a non stick fry pan, add the prosciutto and flip after 1 min. Remove from fry pan, add the banana cooked side down and reduce heat. Cook the bananas until the skin blackens, then remove.

Into a regular sized 12 pan muffin tin put 12 silicon muffin moulds. (If you don’t have these then lightly grease the tins, or use paper ones. Having the inserts helps with the upside down part).

Cut the banana (still in the skin) just through the fleshy part into 12 pieces, 6 for each half. Place the caramelised side into the bottom of each of the muffin moulds. Distribute the prosciutto evenly across the 12 moulds.

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Sift the flour, zanthum gum, baking powder and soda into the mix then stir.
Portion between the 12 moulds.

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Bake for 18-20 mins, or until golden tops and they spring back when touched. Allow to cool for 5 mins before turning out on a wire rack. Allow another 5 mins to cool before running a knife around the inside of the mould and lifting it out.

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alternatives

Making these with the same recipe but substitute the prosciutto and banana for any of the following….

1 can of crushed pineapple (make sure it’s in pineapple juice not pear)

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Or

1 1/2 C Stewed rhubarb (200g rhubarb stalks chopped, 1C water 50g glucose, grated ginger and orange zest boiled for 3 mins)

Or

You can make them in 15cm tins and top them with yoghurt and strawberries

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‘The fair foodstore’ one moment at a time!

the fair foodstore
135 Church st, Richmond

It’s fair to say that I had a moment… Or three! The bacon was an after thought on a breakfast of extras. Bacon like no other that has come before me. Like a Pavlovian dog to the next bite, my mouth was watering for the next piece of salty crispy thin cut bacon that was to become the bar for all bacon to come!

It’s fair to say that I’m generally not big on bacon. Maybe it’s because I have never been here before.

Oh and then we move onto the perfectly poached eggs. How can one cafe master the art of both cooking the best bacon in the world and possibly some of the best poached eggs too!

Being honest I was originally a little gutted that I couldn’t order anything from the menu and that “extras” was going to be lunch, but retrospectively you can keep your bacon hash with poached eggs and wilted leaves! Mine was so monumentally good that I don’t care. So my little fructards, should you be confronted with a ‘where to eat’ question when stuck at the northern end of church st… You now have your answer.

Tasty coffee too!

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Fructose friendly food online

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http://www.absolutelyglutenfree.com.au

 

I found this website yesterday and have had a bit of a look. So these guys sell a plethora of products online. You can search on the fructose friendly column on the right and as long as you dont try and skip to the section using the  left column, youll stay just where you wanted to be.

NB. Their disclaimer states…. “Please note that products highlighted as fructose friendly are a guide only.  As there are no strict rules for fructose malabsorption and that foods and amounts will differ from person to person, we have excluded food that contains the main ingredients or source listed as not suitable for people with this condition.  Changes will be made based on feedback from customers.” …. So Check the ingredients.

And if your in melbourne I believe you can have it delivered to your door. There are delivery options for interstate too.

They also have lactose, GF (obviously), egg, yeast, FF, Sugar free, wheat free, Nut free, Vegan, soy free as well as preservative free.

Happy hunter gathering!

 

Johnny cash last seen at “QUINT” richmond

QUINT
cafe
323 VICTORIA STREET ABBOTSFORD 3067
p / 9429 1665 e / quintcafe@gmail.com

http://www.quintcafe.com.au/

Johnny cash stepped right out of walk the line, did a ‘Benjamin Button’ of 10 years anti-ageing and stepped foot onto the polished concrete floor of “Quint”. Amid the  comfy retro  furniture ‘Johnny’ coolly went about his business serving up amazing coffee complete with a smooth nutty flavour, and nailing the fructose free options that adorned quint’s menu.

Let me add that there are standards on the menu that include (lactose and GF… together)! So I went about changing their menu and serving up a fructose free number for a weekday lunch date. The once lactose and GF quinoa porridge with poached rhubarb was rocking mouthwatering thoughts and a few adjustments later ‘Johnny’ flashed us a no worries kind of a smile. Quinoa porridge made with milk rather than the coconut milk on the menu (brown sugar and honey free, minus pistachios). Ok so technically I forgot to ask for no pistachios as I was super excited, but no-one seemed to notice me pick them off the top.

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Its the type of place that doesn’t realise it’s in the middle of little vietnam. Its too cool to be caught up in the bustle. The type of place that couldn’t care less that you have taken an hour to order lunch because you are too busy catching up on stories of late, over your amazing coffee (on a week day anyway).

The menu had multiple fructose friendly options, or easy adjustments, and they genuinely seemed to care that there was nothing in your lunch that might so much as look at you in an inconvenient way.

‘Johnny’ we will be back to enjoy your gracious hospitality and delicious dinning!

Fantastic vege cannelloni masquerading as lasagne!!

Once upon a time a little vege cannelloni went to be cooked and there was no cannelloni in the cupboard.

What does one do when a vege turns up on your door step for dinner and fructose free and vegetarian don’t work together? Improvise!

This is a super simple recipe that pleased many last night and literally took less than 15 mins to put together. 45 mins in the oven whilst we consumed a few vodka granitas later… And it was done!

 

Ingredients

  • 1 packet of lasagne sheets GF (I used the san remo ones and they were pretty good)
  • 300 g of ricotta
  • 300g spinach leaves
  • 1C of boiling water
  • 1/2 C of seasame seeds
  • 4 carrots roughly chopped/ skin on
  • 4 tsp cumin powder  (half for carrot mix/ half for ricotta mix)
  • 4 tsp coriander powder  (half for carrot mix/ half for ricotta mix)
  • salt and pepper to taste
  • 100g butter
  • 1/2 cup GF flour
  • 3 C milk
  • 1 C of grated mozerella

Preheat oven to 180 deg fan-forced.

Chop and boil the carrots for 10 mins until soft. Meanwhile dry toast the sesame seeds in a fry pan tossing every 20 seconds or so. Toast until golden then remove from fry pan.

Add toasted sesame seeds to the ricotta, half of the spinach, half of the cumin/coriander and a large pinch of salt and pepper. Mix and set to one side. The sesame seeds give it a crunchy nutty flavour that replaces the lack of home-made chicken stock (or vege stock that would have onion in it- alternatively you can use stock instead in place of the boiling water later in the recipe).

Into the blender or food processor (stick blender is fine in the pot), add boiled carrots, the remaining spinach, cumin and coriander and a salt and pepper to taste. As you blend it gradually add the boiling/ hot water so that you get a watery sauce. The water is required so that the sheets of lasagne have something to absorb.

To make your cheese sauce melt the butter over a medium heat in a large fry pan. You will need all of your ingredients ready to go as once you start you need to keep stirring. Add the flour and mix, toast for a minute or two until its getting a little colour. Gradually add the milk in 1/3 C additions, stirring vigorously at each addition to stop lumps forming. If you do suffer this problem, allow it to reduce so that it almost “dries” and becomes stretchy, the sauce can then be mixed to remove lumps. Once you have enough to cover the top and its silky, add the cheese and turn off the heat. Mix through.

Time to start layering.

Start with about 1/3 of your sauce, add past above this, then 1/3 of your ricotta mix, and repeat 3 times. On top finish off with the layer of cheese sauce.

Bake in over for about 45 mins or until golden brown.

Enjoy this one is a twist on the tomato flavour, but is absolutely delicious!!!!