This is the most amazing product I have eaten in years. It is full of flavors that seem to burst in your mouth. I have mixed it with everything to a bit of mayonnaise for a sandwich. To on my scrambled eggs to the "Chebe" cups we made for our Taste of Spain Event. Call your local stores and if they do not have it ask the manager to order it for you!
copyright 2011 etc design
Wednesday, February 2, 2011
Sunday, January 23, 2011
Happy New Year!
Happy New Year!
I am now finally settled in my new home after the flood!
I tried this pomegranate wine and it is AMAZING! I served it with a spicy dish "Italian Chicken"We also enjoyed it with Spanish Tapas dishes, East Indian,Greek and Lebanese food.
A recipe that will be in my new cookbook. It is a flavor packed wine. I would also serve it with any spicy ethnic dish that you love!
I found it at Whole foods.
Estelle
Saturday, July 24, 2010
Cupcakes
I tried the Betty Crocker Gluten Free Yellow Cake mix....to make some cupcakes for a friend.
They were a huge hit!
I added some toffee chips from a GF toffee bar a friend sent me from Canada to the batter.
I used Neilsen-Massey vanilla which is the only vanilla I will ever use!
The vanilla & toffee flavors were delicious and everyone enjoyed them. Even the folks that were not gluten-free loved them!
I made a vanilla butter cream frosting added some GF sprinkles and we had a cupcake party!
Estelle
Copyright 2010
They were a huge hit!
I added some toffee chips from a GF toffee bar a friend sent me from Canada to the batter.
I used Neilsen-Massey vanilla which is the only vanilla I will ever use!
The vanilla & toffee flavors were delicious and everyone enjoyed them. Even the folks that were not gluten-free loved them!
I made a vanilla butter cream frosting added some GF sprinkles and we had a cupcake party!
Estelle
Copyright 2010
Wednesday, May 5, 2010
Spanish Food Gluten Free!
Spain has some of the most fantastic foods of any place I have ever visited.
This simple appetizer is made using two of my all time favorite Gluten Free Products.
Chebe is a tapioca based bread mix that requires no rising and has a great texture.
I followed the recipe on the package but used some Parmesan and some Spanish cheeses grated fine and mixed in when the mix was dry. I also added olive oil and heavy cream instead of milk.
I rolled the dough thin and cut it into circles. Which I then placed into mini muffin. The filling for the first batch was pitted Katamala olives, Green olives and California Sun Dried Tomatoes the ones that are in a resealable bag. These were all chopped fine and spooned into the mini Chebe cups. I baked them at 375 degrees as per the package instructions.
The second batch were made with a Pisto Manchego recipe from the La Mancha region (Spanish Onions, Peppers, Zucchini all chopped up and sautes in olive oil til just tender 3-5 minutes. I used the same recipe as I did for the first Chebe cups. They were then put into a standard muffin tin that I oiled as well and lined with a bigger circle of Chebe dough. I then put 1 teaspoon of California Sun Dried Tomato Spread on top of each cup before I baked it. Both of these appitizers were the "hit" of the evening.
Copyright ETC design 2010
This simple appetizer is made using two of my all time favorite Gluten Free Products.
Chebe is a tapioca based bread mix that requires no rising and has a great texture.
I followed the recipe on the package but used some Parmesan and some Spanish cheeses grated fine and mixed in when the mix was dry. I also added olive oil and heavy cream instead of milk.
I rolled the dough thin and cut it into circles. Which I then placed into mini muffin. The filling for the first batch was pitted Katamala olives, Green olives and California Sun Dried Tomatoes the ones that are in a resealable bag. These were all chopped fine and spooned into the mini Chebe cups. I baked them at 375 degrees as per the package instructions.
The second batch were made with a Pisto Manchego recipe from the La Mancha region (Spanish Onions, Peppers, Zucchini all chopped up and sautes in olive oil til just tender 3-5 minutes. I used the same recipe as I did for the first Chebe cups. They were then put into a standard muffin tin that I oiled as well and lined with a bigger circle of Chebe dough. I then put 1 teaspoon of California Sun Dried Tomato Spread on top of each cup before I baked it. Both of these appitizers were the "hit" of the evening.
Copyright ETC design 2010
Tuesday, February 16, 2010
Gluten Free Breakfast
Gluten Free breakfast or brunch is always nice. These are nice colorful easy to make dishes. I recently had some Gluten Free "Oats" the two brands I like best are "Cream Hill Estates" and "Gluten Free Oats" Both of these are EXCELLENT!
I really missed "Oats" I was very reluctant to try them but I did. What a delight!
I love them just cooked with some sauteed Granny Smith apples a bit of Benningtons brown sugar or some Maple Syrup. Currants and Cinnamon are a nice change from rasins.
I added a dusting of powdered sugar and some orange marmalade tasty!
Oatmeal Pancakes
½ Cup Milk or Soy milk
2 Tablespoons Salad oil
1 Tablespoon Molasses,Honey or Sugar
1 Teaspoon Ground Cinnamaon
1 Teaspoon Nielsen-Massey Vanilla
1 Egg
½ Cup Rice flour
2 Teaspoons Baking Powder
¾ cup Gluten Free Oats ground
on crumb setting in a blender
Mix milk, oil, vanilla and molasses or honey & egg
until frothy set aside.
Blend dry ingredients mix well pour
in wet ingredients. Stir until just mixed.
Ladle spoonfuls into hot oiled pan or griddle.
After 2-3 minutes turn over when golden.
Serve with jam, honey or syrup.
Copyright 2010 ETC
I really missed "Oats" I was very reluctant to try them but I did. What a delight!
I love them just cooked with some sauteed Granny Smith apples a bit of Benningtons brown sugar or some Maple Syrup. Currants and Cinnamon are a nice change from rasins.
I added a dusting of powdered sugar and some orange marmalade tasty!
Oatmeal Pancakes
½ Cup Milk or Soy milk
2 Tablespoons Salad oil
1 Tablespoon Molasses,Honey or Sugar
1 Teaspoon Ground Cinnamaon
1 Teaspoon Nielsen-Massey Vanilla
1 Egg
½ Cup Rice flour
2 Teaspoons Baking Powder
¾ cup Gluten Free Oats ground
on crumb setting in a blender
Mix milk, oil, vanilla and molasses or honey & egg
until frothy set aside.
Blend dry ingredients mix well pour
in wet ingredients. Stir until just mixed.
Ladle spoonfuls into hot oiled pan or griddle.
After 2-3 minutes turn over when golden.
Serve with jam, honey or syrup.
Copyright 2010 ETC
Wednesday, February 10, 2010
French Creole Comfort Food
On a cold day there is nothing like a good hearty dish of comfort food!
So I made a big pot of "Red Beans & Rice" "Jambalaya" and some Gluten Free Corn Bread!
Yum, Yum Yum!
Red Beans and Rice is traditionally made on Mondays which was the laundry day in many Creole household's. It cooked by itself and was very very tasty! I found a great Kosher Sausage maker and used his sausage an all beef garlic link. Kosher meat and products are Gluten Free as under the Kosher laws you can not add fillers like soy or modified food starch. However you should still read all labels!
Copyright ETC 2010
So I made a big pot of "Red Beans & Rice" "Jambalaya" and some Gluten Free Corn Bread!
Yum, Yum Yum!
Red Beans and Rice is traditionally made on Mondays which was the laundry day in many Creole household's. It cooked by itself and was very very tasty! I found a great Kosher Sausage maker and used his sausage an all beef garlic link. Kosher meat and products are Gluten Free as under the Kosher laws you can not add fillers like soy or modified food starch. However you should still read all labels!
Copyright ETC 2010
Thursday, December 17, 2009
Buche De Noel
Buche de Noel is a cake that is served during the Christmas season in France one of the many tidbits of it's history is that. Napoleon I issued a proclamation mandating that chimney flues remain closed during the winter months to prevent the cold winter from entering homes and making people ill.
In the Celtic tradition there is a Yule log that is lit to warm the fire during Christmas. Usually decorated to symbolize warmer times!
Buche de Noel, or "Yule log" is a delightful and elegant holiday dessert.
Buche de Noel traditionally begins with moist, rich sponge cake usually baked in a jellyroll pan While still a bit warm it is rolled into a cylindrical shape allowed to cool.Then filled with ingredients such as a fruit preserve usually cherry, raspberry or a butter cream.
Then the entire cake is frosted.this distinctive dessert is finished off with an outer layer of chocolate icing or butter cream that is then carefully textured to resemble the distinctive lines of tree bark. A dusting of cocoa and a bit powdered sugar to resemble the winter snow. Then meringue mushrooms are placed at various points to look like a log in the Forest.
I have always likes this tradition so I decided to make it for my friends and the man's family this year.
Gluten Free of course...I filled mine with a rich black raspberry seedless reduction and a bit of seedless jam mixed with a bit of corn starch to make it thicker. Then I made a rich chocolate butter cream. and Cest Bon!
I actually made two! For I used used the new Betty Crocker Gluten Free Devil's Food Cake mix it turned out very well! The key is to spread the batter thinly in your jelly roll pan! No more than 1/2 an inch thick.
For the other two I made my own recipe which was great as well...either way you make it enjoy the warmth of the Season...Gluten Free!
Copyright Estelle ETC Design 2009
In the Celtic tradition there is a Yule log that is lit to warm the fire during Christmas. Usually decorated to symbolize warmer times!
Buche de Noel, or "Yule log" is a delightful and elegant holiday dessert.
Buche de Noel traditionally begins with moist, rich sponge cake usually baked in a jellyroll pan While still a bit warm it is rolled into a cylindrical shape allowed to cool.Then filled with ingredients such as a fruit preserve usually cherry, raspberry or a butter cream.
Then the entire cake is frosted.this distinctive dessert is finished off with an outer layer of chocolate icing or butter cream that is then carefully textured to resemble the distinctive lines of tree bark. A dusting of cocoa and a bit powdered sugar to resemble the winter snow. Then meringue mushrooms are placed at various points to look like a log in the Forest.
I have always likes this tradition so I decided to make it for my friends and the man's family this year.
Gluten Free of course...I filled mine with a rich black raspberry seedless reduction and a bit of seedless jam mixed with a bit of corn starch to make it thicker. Then I made a rich chocolate butter cream. and Cest Bon!
I actually made two! For I used used the new Betty Crocker Gluten Free Devil's Food Cake mix it turned out very well! The key is to spread the batter thinly in your jelly roll pan! No more than 1/2 an inch thick.
For the other two I made my own recipe which was great as well...either way you make it enjoy the warmth of the Season...Gluten Free!
Copyright Estelle ETC Design 2009
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