If anyone is thinking of buying one from Ideal World - you can get it for 20 pounds cheaper from Amazon with free delivery!
I would like to get one, not sure where I would put it but imagine being able to make nice proper low fat organic chips - devine but then I may eat too many!
Thursday, June 12, 2008
Sunday, March 30, 2008
Yes you can still have pasta
I adore pasta, especially with a lovely home made tomato sauce. Shame I can't eat either any more!
You can get all sorts of pasta not made with wheat. The supermarket ones tend to leave me disappointed, not much like pasta!
I imported an electronic pasta machine from Italy thinking I could make my own, but the first attempts ended up as a pan of wallpaper paste.
Then I bought a book from the USA Amazon called Wheat Free Gourmet particularly because it had a pasta recipe. I bought the secret ingredient (Xanthum Gum) carefully measured out all the ingredients using cups (American recipes tend to use cups, and I have a set of measuring cups). It seemed a bit strange proportion wise but the pasta shapes stayed together even when cooked! Wow - but you could have used it to sole shoes with!
I probably need to practice and adjust the proportions a bit!
But I discovered some wonderful brown rice pasta in the health shop. It comes in all the usual shapes and more, and it is so good I doubt that anyone would notice the difference if you served it up without saying anything! Also because it is made with whole organic rice it is going to be low on the GI, and therefore very good for you.
The make of this wonderful pasta is: Rizopia. I buy mine in Harvest Health shop in Bath.
You can get all sorts of pasta not made with wheat. The supermarket ones tend to leave me disappointed, not much like pasta!
I imported an electronic pasta machine from Italy thinking I could make my own, but the first attempts ended up as a pan of wallpaper paste.
Then I bought a book from the USA Amazon called Wheat Free Gourmet particularly because it had a pasta recipe. I bought the secret ingredient (Xanthum Gum) carefully measured out all the ingredients using cups (American recipes tend to use cups, and I have a set of measuring cups). It seemed a bit strange proportion wise but the pasta shapes stayed together even when cooked! Wow - but you could have used it to sole shoes with!
I probably need to practice and adjust the proportions a bit!
But I discovered some wonderful brown rice pasta in the health shop. It comes in all the usual shapes and more, and it is so good I doubt that anyone would notice the difference if you served it up without saying anything! Also because it is made with whole organic rice it is going to be low on the GI, and therefore very good for you.
The make of this wonderful pasta is: Rizopia. I buy mine in Harvest Health shop in Bath.
Saturday, September 1, 2007
Goats Cheese and Celery Soup, (Goats cheese optional)
This is my recipe for celery soup, it is wheat free. It is also dairy free but there is an option of adding goats cheese if you are not intolerent.
I made this in the pressure cooker, you can adapt it to be made in a saucepan but the time should be adjusted, or a microwave in a very large container so it doesn't bubble over.
One large onion chopped roughly
One head of Celery root and tips removed and discarded in the compost bin, wash sticks well then slice thinly
A handful of red lentils (probably about 50 grams, or 2 ounces)
Water
Salt to taste
Oil - I used sunflower oil
Rice flour to thicken - could be substituted for
Small soft goats cheese - optional.
I used organic ingredients throughout.
Put some oil in the base of the pan and heat gently, then add the onion and allow to cook for a few minutes.
Add the sliced celery including leaves and continue to sautee in the oil, stirring frequently.
Boil some water - I used filtered,
Add the lentils to the the pan and top up with the boiling water, about half way up the pressure cooker - approx 1 litre, or two pints.
Add some salt if required, not too much as this can be adjusted later. (I used Himalayan salt).
Put the pressure cooker lid on and turn up the heat, when steaming turn the heat down and cook for 15 minutes. If using a pan, bring to the boil then turn down to simmer, simmer until the lentils are soft.
Turn off the heat and let the pressure slowly go from the pressure cooker, put two tablespoons of rice flour in a jug or mug and mix in some water to make it into a paste, add some soup to the paste and stir then put the heat back on under the pan and add the mixture to the soup.
Stir a few times and bring it to the boil.
Now I love gadgets, and I would normally let the soup cool a little then ladle it into my food processor to whizz it round and make it smooth, but I remembered I had a liquidiser gadget attachment for my hand mixer, used once and put away somewhere so decided to try that.
It worked a treat and was a lot easier than transferring the soup into the processor then a jug then back to the pan and it saved on washing up.
Whatever you use to make the soup smooth (processor, gadget, sieve and spoon) once this stage is complete if you want to add the goats cheese you can, and stir it round well until it dissolves.
The goats cheese I buy is the soft cheese without a rind, it is fairly easy to get hold of, organic or otherwise.
Taste and adjust the seasoning if necessary.
Now it is ready to serve, with rice cakes if you like them!
I made this in the pressure cooker, you can adapt it to be made in a saucepan but the time should be adjusted, or a microwave in a very large container so it doesn't bubble over.
One large onion chopped roughly
One head of Celery root and tips removed and discarded in the compost bin, wash sticks well then slice thinly
A handful of red lentils (probably about 50 grams, or 2 ounces)
Water
Salt to taste
Oil - I used sunflower oil
Rice flour to thicken - could be substituted for
Small soft goats cheese - optional.
I used organic ingredients throughout.
Put some oil in the base of the pan and heat gently, then add the onion and allow to cook for a few minutes.
Add the sliced celery including leaves and continue to sautee in the oil, stirring frequently.
Boil some water - I used filtered,
Add the lentils to the the pan and top up with the boiling water, about half way up the pressure cooker - approx 1 litre, or two pints.
Add some salt if required, not too much as this can be adjusted later. (I used Himalayan salt).
Put the pressure cooker lid on and turn up the heat, when steaming turn the heat down and cook for 15 minutes. If using a pan, bring to the boil then turn down to simmer, simmer until the lentils are soft.
Turn off the heat and let the pressure slowly go from the pressure cooker, put two tablespoons of rice flour in a jug or mug and mix in some water to make it into a paste, add some soup to the paste and stir then put the heat back on under the pan and add the mixture to the soup.
Stir a few times and bring it to the boil.
Now I love gadgets, and I would normally let the soup cool a little then ladle it into my food processor to whizz it round and make it smooth, but I remembered I had a liquidiser gadget attachment for my hand mixer, used once and put away somewhere so decided to try that.
It worked a treat and was a lot easier than transferring the soup into the processor then a jug then back to the pan and it saved on washing up.
Whatever you use to make the soup smooth (processor, gadget, sieve and spoon) once this stage is complete if you want to add the goats cheese you can, and stir it round well until it dissolves.
The goats cheese I buy is the soft cheese without a rind, it is fairly easy to get hold of, organic or otherwise.
Taste and adjust the seasoning if necessary.
Now it is ready to serve, with rice cakes if you like them!
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