Spinach and feta pies

My mom makes these at home all the time and they are delicious! Its a really easy recipe and its egg free!

Ingredients:

1. phyllo pastry (cut into squares)
2. feta cheese, crumbled (to taste)
3. orgran no egg - instructions on the box (you can buy this from special health shops or if you are not allergic to egg you can replace it with eggs)
4. cooked spinach (we buy a bag and cook it in the microwave)

5. 1 onion (cooked slowly, finely chopped)
6. A clove of crushed garlic
7. pinch of salt and pepper

Method:

1. Cut the phyllo pastry in squares
2. brush the pastry with butter
3. layer the phyllo pastry in a muffin tin
4. Mix the rest of the ingredients together in a bowl. 
5. Spoon the mixture into each pastry.
6. Cook in the oven at 160' C for 10 - 15 minutes

 Enjoy!

 

Ice cream

Today I had to do a school project for science we had to make something that could be preserved so my two partners and I decided to make ice-cream. It is really quick to make and really yummy!

Ingredients:

250ml cream
175ml yoghurt (any flavour)
1 tin of condense milk
1 teaspoon vanilla essence
(Any extra flavoring you want e.g. Cookies, fruit, chocolate e.t.c)

Method:

1. Whip the cream until it is stiff.
2. Add your condense milk and continue whipping until it is just mixed in.
3. Add your yoghurt and mix in with a wooden spoon.
4. Add 1 teaspoon of vanilla essence.
5. Mix
7. Pour into container.
8. Freeze!

Yum yum in my tum!

Egg and Wheat free Florentines

I have just finished making these florentines and they look amazing! I have had a little taste tester and they taste amazing too! I would definitely recommend these for anyone who is not allowed egg or wheat (like me!)

Florentines

• Ingredients

• 1/2 cup sultanas
• 2 cups cornflakes
• 100g slivered almonds
• 100g chopped glace cherries
• 2 tbs mixed peel
• 2/3 cup sweetened condensed milk
• 250g good-quality dark chocolate

• Method

1. Step 1
   Preheat the oven to 170°C. Line 2 large baking trays with non-stick baking paper.
2. Step 2
   Combine the sultanas, cornflakes, almonds, glace cherries, mixed peel and sweetened condensed milk in a bowl. Place spoonfuls of the mixture on baking trays, leaving enough room between each for biscuits to spread. Bake for 10 minutes until light golden brown, then set aside on a wire rack to cool.
3. Step 3
   Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly then spread over the underside of the florentines. Use a fork to make wiggly lines in the chocolate, then place, chocolate-side up, on a wire rack until set.

Breakfast

I hate eating breakfast, mom says it is the most important meal of the day but I can't find anything nice to eat! Mom says that the best breakfast is porridge with honey or sugar on top. On weekends we have cereal, most of the things have wheat, egg or dairy in them so I have to find something else. I love fried breakfasts! Bacon, Bake beans, Banana, mushrooms, onions and sometime a rice cracker on the side. Another thing I love is Greek yoghurt with honey and maybe some nut granola and fruit. 

Bircher Meusli 

Put some gluten free oats (non cooked) in a bowl and just cover with milk. Cover the bowl with cling wrap and put in the fridge overnight. In the morning add some honey, a pinch of salt and a good drizzle of cream, if you have. Delicious with fruit, Greek yoghurt and nuts. 

Gluten-Free, Dairy-Free, Egg-Free Red Velvet Cupcakes

 Gluten-Free, Dairy-Free, Egg-Free Red Velvet Cupcakes

(I found this recipe and it looks interesting, but I haven't made it yet)

1¼ cups + 2 tablespoons Basic Gluten-Free Flour Mix
2 tablespoons unsweetened cocoa powder
¼ + ⅛ teaspoon xanthan gum
¾ teaspoon double-acting baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup rice milk
¾ teaspoon cider vinegar
¼ cup + 2 tablespoons dairy-free, soy-free
    vegetable shortening
¾ cup granulated sugar
2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons
    rice milk
½ teaspoon pure vanilla extract
1 tablespoon natural red food coloring
1 recipe Velvet Frosting
- Natural orange food coloring
1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the natural red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool