Gluten-Free Orange Cake Recipe

This simple, gluten-free recipe for orange cake is perfect for the holidays. From Elana's Pantry.

Ingredient:

2 oranges
4 eggs
¾ cup agave nectar
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda

Method: 

Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until softPlace whole oranges (peel and all) in a food processor and blend until smoothProcess in eggs, agave, almond flour, salt and baking soda until well blendedPour batter into a greased 9-inch round cake panBake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out cleanCool in the pan for 2 hours
Serves 6-8

source: http://www.parenting.com/gluten-free-orange-cake-recipe

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Gluten-Free Strawberry Cupcakes

Delicious strawberry cupcakes perfect for people following a gluten-free diet. From Gluten-Free Cupcakes by Elana Amsterdam.


Ingredient:

1/2 cup coconut flour
1 tablespoon arrow root powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup finely chopped fresh strawberries

Method: 
Preheat the oven to 350 F. Line 8 muffin cups with paper liners.
In a large bowl, combine the coconut flour, arrowroot powder, salt and baking soda. In a medium bowl, whisk together the eggs, agave nectar and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inswerted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Makes 8 cupcakes

Source: http://www.parenting.com/gluten-free-strawberry-cupcakes

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Peppermint candy biscuits

Ingredients

• 175g plain flour, plus a little extra for dusting

• 100g butter, cut into small cubes

• 85g caster sugar

• 1 egg yolk

• about 5 peppermint candy canes

Method

1.Before you start, read the tips at the bottom of the recipe.

2. Tip the flour and butter into a bowl. Use your fingers to squash the lumps of butter into the flour, then rub together until the mixture resembles wet sand. Add the sugar and egg yolk and 1-2 tbsp cold water. Mix together with a blunt cutlery knife, then your hands, until it becomes a soft dough. (Or, get an adult to help you to do this in a food processor.) Wrap the dough in cling film and pop in the fridge for 20 mins to chill.

3. Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Put the candy canes in a resealable plastic bag, then wrap in a tea towel. Use a rolling pin to bash them to a chunky rubble. Set to one side.

4. Dust your work surface with a little flour, then use a rolling pin to roll out the dough. Cut out heart shapes with your big cookie cutter. Put them on the baking trays, spaced a little apart. Use your small cutter to cut out a little heart in the centre of each big heart. Re-roll your cuttings to make about 20 hearts in total.

5. Bake for 8 mins. Carefully remove the trays from the oven, then fill each small heart with a little of the crushed candy cane. Return to the oven for 4 mins more, until the biscuits are just starting to turn golden and the candy cane has melted.

6. Once out of the oven, quickly sprinkle the gooey centre of each heart with a little extra crushed candy cane. Leave to set and cool completely on the trays. Once cool, the biscuits will peel straight off the trays. Wrap them in pretty boxes to give as a gift.
source: http://www.bbcgoodfood.com/recipes/2837664/peppermint-candy-biscuits

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Butter Choc chip cookies คุ้กกี้เนย ชอคชิป

ส่วนผสมมีดังนี้ค่ะ

1. แป้งอเนกประสงค์  240 กรัม

2. ผงฟู 1 ชช

3. เกลือ 1/2 ชช (เพิ่มเกลือ 1/8 ชช ถ้าใส่น้ำตาลเพิ่ม 2 ช้อนโต๊ะนะคะ)

4. เนยสด(ถังทอง) 180 กรัม

5. เนยขาว 20 กรัม

6. น้ำตาลทราย  1/2 ถ้วย (ใครชอบหวานเพิ่มอีก 2 ช้อนโต๊ะได้ค่ะ)

7. น้ำตาลทรายป่น  1/4 ถ้วย

8. วนิลา  1 ชช

9. เม็ดมะม่วงหิมพานต์อบแล้วหั่นหยาบ 1/2 ถ้วย

10. ลูกเกดเม็ดใหญ่หั่น  1/2 ถ้วย

11. ชอคโกแลตชิปไว้แต่หน้าคุ้กกี้ ตามชอบค่ะ (ตรีใช้ไปประมาณ 70 กรัม)

วิธีทำ

อบไฟ 175 องศาซี

เตาอบตรีตอนที่ใช้เป็นเตาอบเล็ก ใช้ไฟบนล่าง

ตรีใส่ถาดคุ้กกี้ชั้นล่างสุด ประมาณ 12- 15 นาที

แล้วเปลี่ยนถาดมาชั้นบน อบต่ออีกประมาณ 8-10 นาทีค่ะ

หรือสังเกตุดูสีคุ้กกี้ให้เหลือง ๆ ก็ได้ค่ะ ... เผื่อเตาอบแต่ละบ้านจะต่างกันนะคะ ^^

สูตรนี้ได้คุ้กกี้ประมาณ 60 ชิ้นค่ะ หนักประมาณสัก 700 กรัมได้ค่ะ

recipe source: http://topicstock.pantip.com/food/topicstock/2006/12/D4962196/D4962196.html

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Thai Pumpkin Custard สังขยาฟักทอง

Thai Pumpkin Custard สังขยาฟักทอง

Ingredient ส่วนผสม

1 Pumpkin weighs about 600 grams/ ฟักทองน้ำหนักประมาณ 600 กรัม 1 ลูก

3-4 eggs / ไข่ 3-4 ฟอง

1/2 cup coconut milk or you can use fresh milk / น้ำกะทิหรือคุณสามารถใช้นมสด 1/2 ถ้วย

100g Palm sugar / น้ำตาลปี๊ป 100 กรัม

3-4 Pandan leaves / ใบเตย 3-4 ใบ

A little bit of salt / เกลือเล็กน้อย

Direction วิธีทำ:
1. Hollow out the pumpkins leaving a shell about 1cm, Remove and clean the seedy part from the lid and inside. Rinse and allow to dry 
    นำฟักทองมาล้างให้สะอาดแล้วใช้มีดเจาะด้านบนเป็นสี่เหลี่ยมห่างประมาณ 1 ซม. ใช้ช้อนตักเมล็ดฟักทองออกให้หมด รวมทั้งส่วนที่เจาะออกมาที่จะทำเป็นฝาปิดด้วยค่ะ แล้วก็นำไปล้างให้สะอาด คว่ำทิ้งไว้ให้แห้งหมาดๆ
2. In mixing bowl, add all the eggs, palm sugar and salt, pandas leaves and hand crush them in the egg mix well.
    มาทำตัวสังขยากันค่ะ ตอกไข่ใส่ชาม ฟองเล็กใช้ 4 ฟอง ใหญ่ใช้ 3 ฟองค่ะ แล้วใส่น้ำตาลปี๊บ,เกลือและใบเตย จากนั้นก็ขยำไข่และส่วนผสมด้วยใบเตยให้เข้ากันจนเป็นฟอง

3. Add the coconut milk and continue stirring until the sugar has dissolved. Drain the custard mixture through fine strainer or cheese cloth into pouring jar and fill in a hollow pumpkin.

 เติมกะทิหรือนมสดลงไป จากนั้นก็ขยำต่อไปค่ะจนน้ำตาลละลาย จนทุกอย่างเข้ากันดี เสร็จแล้วนำไปกรองด้วยกระชอนหรือผ้าขาวบางลงไปในเหยือก แล้วค่อยๆเทลงในฟักทอง

4. Bring about 10 cups of water to a boil in steamer. Place in a steamer for 45-60 minutes.. (Frist time I made the pumpkin was cracked because I keep opening the lid then so, make sure you have enough water in the steamer and do not open the lid since it might cause the pumpkin to crack.)
ใส่น้ำประมาณ 10 ถ้วยลงไปในหม้อนึ่ง ต้มน้ำด้วยไฟแรงจนเดือด แล้วลดไฟลง นำฟักทองไปนึ่งประมาณ 45 -60 นาที (ตอนส้มทำครั้งแรกฟักทองแตกค่ะ รองหาข้อมูลดูเลยรู้ว่า ไม่ควรจะเปิดฝาดูบ่อยๆ เพราะจะทำให้ฟักทองแตก ฉะนั้นต้องใส่น้ำให้เยอะเพียงพอนะคะ ห้ามแอบเปิดดูเด็ดขาด ไม่งั้นฟักทองแตกไม่สวยนะ แล้วถ้าใช้ไฟแรงเนื้อสังขยาจะไม่สวยนะคะ)
5. When fully cooked remove from heat source and allow 10-20 minutes to cool a bit or you can put in the refrigerator to allow the custard to set.
พอสังขยาฟักทองสุกแล้ว นำออกมาพักไว้ประมาณ 10 - 20 นาที แล้วเอาไปแชร์ในตู้เย็นเพื่อให้ตัวสังขยาแข็งตัว(ถ้าไม่ใส่ก็ไม่เป็นไรค่ะ แต่ส้มชอบทานแบบเย็นๆอร่อยกว่าค่ะ)

6. To serve, use a clean knife then slice into wedges. Place a piece in serving plate. Enjoy!!
ใช้มีดหั่นออกมาชิ้นๆเสริฟใส่จานค่ะ รอบสองส้มใส่นมอร่อยไม่แพ้กะทิค่ะ 

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Thai Dessert Red Rubies in Coconut Milk (Tub Tim Krob/ทับทิมกรอบ)

Thai Dessert Red Rubies in Coconut Milk (Serves 2-4)

A brightly-coloured coconut milk based dessert that is very popular among Thais when the weather is hot. The small reddish jewels are diced water chestnut covered with a translucent coating, served with sweeten coconut milk and shaved ice. Shredded jack fruit and jellied coconut or fresh coconut flesh can be added to this dessert to make it extra special. The taste, texture and fragrant of the combined ingredients is indescribably delicious!

Ingredients

300 g Water Chestnuts, peeled and diced to small cube
1 tps Red food colouring, mixed with 250 ml water
60 g Tapioca Flour
2 Tbsp Cornflour
1.25 liters Water

Coconut Syrup
150 g Sugar
250 ml Water
2 Screwpine Leave, knotted
300 ml Coconut milk

Direction

1.Prepare coconut syrup. Boil sugar, water and screwpine leaves until sugar dissolves and set aside to cool. Add coconut milk and stir well. Refrigerate for at least 1 hour well chilled.

2. Soak water chestnut cubes in colored water until they turn red (about 10 minutes). Drain well

3. Combine tapioca flour and cornflour in a big bowl. 

Roll colored water chestnut cubes in flour and coat well. 

Place in a sieve and shake off excess flour.

4. Bring water to the boil, When boiling, add the coated water chestnuts cube and boil for 3 minutes (The cooked rubies will float and show their beautiful color) 

Scoop them up and soak them in the ice water. drain well.

5. To serve, spoon water chestnut cubes into serving bowls, add jack fruit, young coconut flesh and ladle chilled coconut syrup over. Can serve with crushed ice in the summer time.

( *you can make any color as your desire can be mixed green, red and white . this time I separated to 2 portions one is red color and another one is white color. for white color just coat the cube water chestnuts in flour.)

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Water chestnut cake with coconut cream ขนมตะโก้

Water chestnut cake with coconut cream (makes 30)

This thai sweet dessert of crunchy water chestnut cake with a rich coconut cream topping can be served at room temperature or chilled.

Ingredients
30 Screwpine (Pandan) leaves,wiped clean
5 heaped Tbsp Arrowroot Flour, sifted
750 ml Water
220 g sugar
12 water chestnuts, peeled and finely diced

Coconut Cream Topping
625 ml Coconut milk
2 Tbsp Rice Flour, Sifted
1 Tbsp Cornstarch
1/2 tsp Salt

Screwpine Leaf Juice
10 Screwpine (Pandan) leaves
3 Tbsp Water

Direction
1. Prepare screwpine leaf case. Make 4 cuts at 4 cm intervals along one side of a screwpine leaf, up to the spine. Fold at these notches to create a square case. Trim off any excess leaf. Repeat to make 30 cases in total.
2. Prepare screwpine leaf juice. Cut screwpine leaves into short lengths, then blend with water in pulp. Squeeze pulp through muslin cloth to extract juice.
3. Combine arrowroot flour, screwpine leaf juice, water and sugar in a pan and cook until mixture is thick and shiny. Add chestnuts and mix well. Pour into screwpine leaf cases until half-full. Refrigerate for 30 minutes or until set.
4. Meanwhile prepare coconut cream topping. Cook coconut milk with rice flour, cornstarch and salt over medium heat, stirring until mixture is thick. Spoon into screwpine leaf case and set aside to cool before serving. 

Recipe from Mini cookbooks Thai page 77

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Nam Prik Ong น้ำพริกอ่อง

Nam Prik Ong  น้ำพริกอ่อง

Nam Prik Ong is a Lanna chilli paste widely well-known as well as Nam Prik Num. It is an orange color made of tomato and dried chilli. Simmer until a fragrant with little water and Oil. It is slightly sweet, sour, salty and spicy flavours. Serve with fresh or boiled vegetables.

Ingredients

400g mince pork
20 Cherry Tomatoes, halved 
1 tablespoon chopped coriander
1 tablespoon chopped onion spring
2 tablespoons vegetable oil
10 dried chillies
5 Shallots 
10 cloves of garlic
1 tablespoon shrimp paste
1/2 tablespoon Tamarind Juice
1/2 tsp Salt
3 teaspoons sugar
2 tablespoons water

Direction
1. Using a pestle and mortar pound chillies, shallots, garlic together thoroughly.

2. Add shrimp paste and salt Pounded together until fine.

3. Heat the oil in a wok, add the pounded paste and cook until fragrant, add the pork and cook for a further 10 minutes. 

4.    Reduce the heat, add the water, tomatoes, tamarind juice, salt and sugar and simmer for 5 minutes, stirring often, until thickens.

5. Serve in a bowl garnish with coriander. Dip with the fresh or boiled vegetables.

Photos From : http://library.cmu.ac.th

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Ekoni Mushroom Thai Salad

Ekoni Mushroom Thai Salad

Ingredient

Minced Meat 150 grams (pork or chicken) or seafood (shrimp,squid, mussels as your desired )
Ekoni Mushroom, 2 small packages
1 Onion, sliced  
Celery, cut into pieces 1/4 cup.
Coriander leaves , chopped 1/4 cup
Spring Onions, chopped 1/4 cup
1 tomatoe, sliced
3-4 bird eye chillies, crushed

Thai salad Dressing
ingredients.
1 tablespoon sugar.
Fish sauce 1/4 cup.
Lemon juice 1/4 cup.
1 tablespoon pickled garlic juice.  
Mix all together.

Direction

1. Boil water, soak Ekoni Mushroom, leave in cold water and drain          
2. Soak minced  meat or seafood in boiling water until cook and drain
3. Combined all the mixture in a large bowl, dress with thai salad, mix together, taste for sour, salty, spicy and sweet. Garnish with Coriander leaves and chilli strips. Serve immediately


Recipe by Myrecipesbooks

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Sweet sago topping with coconut cream ขนมสาคู

Sweet sago topping with coconut cream ขนมสาคู

INGREDIENTS
1 cup green sago seeds, washed 1 time
4 cups water
1 cup fine sugar
1/2 cup waterchessnut in syrup, cut into tiny pieces(Or fruit jjelly cut into small pieces)
1/2 tsp salt


DIRECTION
     Boil water, add sago seeds. When sago seeds turn to transparent, add sugar. Wait for boil again, pour into glasses, keep some top space for coconut cream topping.

COCONUT CREAM TOPPING
2 cups coconut cream
6 tbsp corn flour
1 1/2 tsp salt

DIRECTION
     Pour coconut cream into corn flour, stir well until smooth, add salt, stir well, and then sieve. Bring to fire, medium heat, stir continuous until thicken. Pour some on cooked sago in onetime for one glass to get smooth surface.

Recipe From: "แม่บ้านทันสมัย" อ.พลศรี คชาชีวะ

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Banana in Coconut Cream/ kluay buat Chee

This delightful warm dessert is very simple dish but very popular among Thai people. It’s starchy; it’s sweet; it’s creamy. And It is easy to make….well…you will love it!!

Ingredients:

- Bananas, peeled, cut lengthwise and sliced into 3in chunks  - Coconut milk - Palm sugar - Granulated sugar - Salt

3 cups  4 cups 1/4 cup 1/2 cup 1 teaspoon

Preparation:

1. In a pot, bring coconut milk, palm sugar, granulated sugar and salt to the boil. This liquid should taste sweet but not sickly sweet, followed by a little bit of saltiness to balance it out.
2. Once it has achieved the desired taste, add the banana pieces and bring back to the boil. Correct the seasoning again, because Thai bananas are more sour than Cavendish bananas. Allow the banana pieces to soften and to take on the flavor of the coconut milk (about 10 minutes). Turn off the heat.
3. Serve in a bowl, hot or at room temperature.

Tip: Some people prefer their bananas really soft, while others prefer them a little hard (which means you will have to choose ripe or not-so-ripe bananas according to your preference). If you choose hard bananas, you will have to cook them in the coconut sauce for a little longer (15-20 minutes).

Recipe from: the Principles of Thai Cookery,Chef McDang  

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Vermicelli noodles spicy salad (Yum Wun Sen)

Vermicelli noodles spicy salad (Yum Wun Sen) serve 2-3

Vermicelli noodles spicy salad or commonly known as Yum Wun Sen, is quick and easy recipe to make. It is refreshing and tasty dish with perfectly spicy, sweet, sour and salty flavours. 

 Main Ingredient

150 g. Vermicelli noodles(glass noodle), soak in water           

150 g. chicken meat, Chopped           

100 g. Shrimp, peeled and deveined  

5 white jelly mushroom

1 Tomato, cut  

2 Lettuce leaves

150 g. Celery, cut in pieces

100 g. Spring onion    

1 springs Coriander leaves, chopped 

1 chilli, finely Sliced

100 g. Onion, peeled and sliced         

 Seasoning sauce Ingredient

1-2 Chilli         

1 bulb garlic, peeled and sliced           

1 bulb Pickled garlic    

5 g. Chopped coriander root   

2 tsp. Sugar    

3 tbsp. Lime Juice       

1 ½ tbsp. Fish sauce  

Direction

1. Make seasoning sauce: Pound garlic, coriander root,and chilli until fine. Add sugar, fish sauce and Lime Juice together in small bowl, mix well.
2.  Boil water, soak Vermicelli noodles, leave in cold water and drain
3. Soak chopped chicken meat and shrimp in boiling water until cook and drain.
4. Clean mushroom then soak in boiling water, leave in cold water, and cut into small pieces.
5. Combined all the mixture in a large bowl, dress with seasoning, mix together, taste for sour, salty, spicy and sweet. Garnish with Coriander leaves and chilli strips. Serve immediately.

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