Gluten free profiteroles - with or without the Thermomix

For some reason the profiterole, and choux pastry in general, has fear factor written all over it for many home cooks.  This fear makes the elusive croquembouche a task most just won't even attempt, seeing it more as the ultimate Masterchef challenge handed down by the 'all things sweet' pátissier master himself, Adriano Zumbo!

Well, quite a few years ago now, when I was making gluten free wedding cakes 'on the side', I decided to try conquering not only choux pastry, but gluten free choux pastry!!!  From memory I had even written it off as a failure before I began, assuming it would be just one of those things that could not be replicated as gluten free.

After dinner treats for when you're told not to bring a thing!

Been invited over for dinner lately and told to bring nothing?!  I've been on the receiving end just as much as telling my guests the same thing.  Its a common conundrum we have all faced at some point and whilst the host has the best intentions and in most cases (certainly mine!) truly means 'don't bring anything', the guest either really wishes to contribute to the nights feasting, or feels obliged to not turn up empty handed.

Either way, the marketing and advertising teams down at Cadbury no doubt had some clever insight into this situation when they launched the Cadbury Favourites 'What to bring when you're told not to bring a thing' campaign!!  I know that slogan has run through my head on multiple occasions prior to a night out at a friends place!

Gluten, dairy, egg and nut free chocolate cake, although you wouldnt know it!

I felt totally chuffed when a friend of mine asked if I would make her daughters 1st birthday cake recently!  What an honour.  Then she listed the provisos and I must say it stopped me in my tracks for a minute!!  As her daughter has been reacting to certain foods, it has restricted what she can feed her until she can get further tests done.

Being Coeliac myself, and for a time was fructose intolerant too, I am quite aware of the limitations and frustrations of living with food allergies and intolerances, however this challenge was a real eye opener for me to see just how difficult it must be for parents with kids on restrictive diets.

My food journey thus far and the most recent road taken....

My journey with food so far has been an interesting one.  Looking back, stages of my life have been coupled with a certain way of eating.  Trends have come and gone, and yet other learnings have stayed with me and shaped the way I view food today.

Growing up I remember being so jealous of friends lunchboxes at school.  They would have 'delicious' packs of potato crisps, lollies, white bread sandwiches etc whilst I would have the choice of a wholegrain sandwich, an apple and maybe if I was lucky a muesli bar.  There was only ever soft drink in our fridge if we had a party on, and Mum never had lollies, chocolate or chips in the cupboard for everyday eating.  That's not to say that we ate textbook style.  We got our fair share of treats, especially as we got older, but the underpinning of our diet was always good quality, whole foods.  Back then I didn't appreciate it.  Now I owe so much to the upbringing that my parents imposed on me.  

Gluten Free Chicken and Vegetable Pie

Gluten free and pastry don't generally go together very successfully - anyone on a gluten free diet could attest to that.   I've been diagnosed for about 12-13 years now, and let me tell you, being a Coeliac now versus the early 2000's is so so much easier.  For those diagnosed many years earlier than that, I take my hat off to you and wonder, truely, how you managed to eat!  Things have changed in many ways.  Restaurants, cafes, and other eating places outside of the home have not only become aware and accommodating, but many have actually embraced it by offering gluten free menus, or even creating a whole establishment dedicated to gluten free dining.

Party time - healthy style!

It's been a longer time between posts than usual for me and this is the reason why!  I have been sitting on this one for ages feeling not quite right about it but couldn't put my finger on why.  Well, then it suddenly came to me and I realised that the tone of the post was quite negative and anyone that knows me knows I don't like negativity!  I'm defaulted to a glass half full person. 

Situations that have occurred in my life have made me that way and ironically even though they have been tragic events, I am thankful for the lessons I have learnt from them.  Anyway, that is soooo far off the point!

So originally the post was all about the horror of artificial preservatives, colours and flavours and copious amounts of fat, salt and sugar in all of the traditional party foods.  But it was weighing me down.  We all know that but what I decided you would benefit more from is being provided with tasty alternatives, plus a few recipes to get you started! 

Chestnut, cacao and pomegranate multi-purpose mix!

I would say that chestnuts are the complete package.  They have a great nutrition profile, and they also lend themselves beautifully to both savoury and sweet dishes and are even a great idea for a snack.  They have a delicate, slightly sweet flavour and a lovely smooth texture.  Unlike other nuts they are quite starchy,  often used as a substitute for potatoes in some European and African countries.