Yes. I am slack.

I am so sorry :(

School holidays and a sick baby have meant absolute chaos here. But now school is back and the baby is on the mend, I'll pull my socks up and keep on bloggin'.

Sugar and Spice and all things nice.

Today Miss B is three! In previous years we've kind of gone with a green theme being that it's St Patrick's Day. But now she's at an age where she knows what she wants, everything has to be pink!

So what could possibly be girlier than Rosewater cupcakes with fairies on top?

Gluten and Dairy Free Rosewater Cupcakes:
125 mls rice bran oil
3 eggs
2/3 cup white sugar
1 ½ cups gluten free plain flour (I used white wings)
1 ½ tsp baking powder
¼ cup rice milk
1 tbsp rosewater

Preheat oven to 180C.
With a handmixer, beat together oil and sugar. Keep beating adding one egg at a time.
Add flour, baking powder, rice milk and rosewater and beat until batter is smooth.
Equally distribute between 12 cupcake cases and bake for 25 minutes (check with a skewer, clean skewer = ready).

Decorate as you please, but if you want to ensure they are allergy friendly read decoration packet's carefully.

I simply coloured sugar with pink colouring for the fairy dust beneath the cupcakes. The icing was pure icing sugar, pink colouring, a teaspoon of rosewater and a splash of rice milk. The fairies are from the supermarket and one of the few GFCF things I could find!

Muffin Madness!

In my search to find more things to fill T's lunchbox, I've decided to make a massive batch of muffins. Thankfully, both were a huge hit with all three kids so this should also be a good breakfast for B who is refusing her gluten free cereal. And surely they can't be any less healthy than commercial cereal anyway.



Carrot and Cinnamon Muffins. (makes 12)

• 3 Cups Orgran Plain Flour
• 3 teaspoons baking powder
  
• 1 Cup white sugar
• 2 eggs, lightly beaten
• 1 teaspoon cinnamon
• 1 cup of rice milk
• 90 mls rice bran oil
• 1 generous cup grated carrot

Blueberry Muffins. (makes 12)

• 3 Cups Orgran Plain Flour
• 3 teaspoons baking powder
  
• 1 Cup white sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla essence
  
• 1 cup of rice milk
• 90 mls rice bran oil
• 1 generous cup fresh blueberries
  

Bake for 20-25 minutes at 210 degrees celsius.
Allow to cool on tray for 10 minutes, then they're ready to eat or allow to cook completely and store in an airtight container.

Message Sticks.

"A message stickis a form of communication traditionally used by Indigenous Australians. It is usually a solid piece of wood, around 20–30cm in length, etched with angular lines and dots.

Traditionally, message sticks were passed between different clans and language groups to establish information and transmit messages. They were often used to invite neighbouring groups to corroborees, set-fights and ball games."

Source: http://en.wikipedia.org/wiki/Message_stick

It seems my children have been sending me a rather bizarre message. When they don't eat the food I prepare for them, it is not necessarily the food itself, but the delivery of the food. I like spicy food, and until recently it hadn't been a problem. But then I realised it wasn't the taste of the food they were complaining about. To test my theory I turned uneaten chicken curry into curry chicken patties....and the little buggers ate it. So over the next few weeks, you are likely to be seeing a lot of patties, croquettes, balls, nuggets and sticks!

About a year ago, I went to a barbecue with a group of friends. Two foods stick in my mind from that barbecue - Chickpea Salad and Beef Korma. I grabbed the Chickpea Salad recipe from my friend, but never got the recipe for beef korma. Also, I only had turkey and lamb mince in the freezer, so I did it my way!

Lamb Korma Skewer Sticks:

700 grams lamb mince

2 cloves garlic, crushed

1/4 cup finely chopped mint

1 teaspoon ground cummin

1 teaspoon ground coriander

0.5 teaspoons turmeric

Place the lot in a large bowl and squish until combined. Pop in the fridge for an hour. Use this time to soak your skewers if using bamboo ones, so they don't burn. With damp hands, form sausage shapes and skewer. Grill over medium heat on a griddle sprayed lightly with oil. Enjoy!

Ours were served with cos lettuce, cucumber and aioli.

The Gluten and Dairy Free 1st Birthday Party!

Yesterday Baby E turned one!

As he had his Maxillary Frenulum Release operation on Thursday, we just had a quiet party for him. Just us, his Dad and a couple of my friends and their kids. As we didn't throw a party for Torin in December, I wasn't too sure on what to have on the menu. But it turned out to be quite easy.

For the grown-ups:
Antipasto - artichoke hearts, roasted capsicum and eggplant, olives, marinated asparagus spears, prosciutto (Hans make GF).
Maggie Beer Pate, dips and King Island double brie with rice crackers, carrot sticks and celery.
Home made california rolls, filled with avocado, cucumber and smoked salmon with wasabi, soy and pickled ginger on the side.

For the kids:
A fruit and veg platter - watermelon, grapes, carrot sticks, celery, rice crackers and corn chips.
Icy poles.
Chocolate crackles (made by the wonderful Donna).

The cake:
Home made by Donna. GFCF Chockie cake.

The Gluten & Dairy Free Lunchbox Trials.

This has not been fun. With Torin being at school five days a week this year (finally) I have concluded he would be bored witless with eating rice and/or corn thins every day. But he's fussy. And there are many lunches we have that need to be served at a certain temperature.

So my evil plotting mummy tactics have been in overdrive. Starting with the introduction of salad. Every night with dinner we have been having salad to get him away from the idea he has to have mashed potato, peas and carrots with every meal. I had been able to replace the vegetables easily enough if they were cooked. Although he STILL refuses to eat green beans??? So I have been buying gluten free sorbet and gluten free ice cream cones to provide incentive to eat dinner. Being that I'm picky about some things too, I've even provided different types of salad vegetables so we can determine what he deems edible. Spinach leaves and ice berg lettuce = FAIL. Cos Lettuce = WIN!

At home I make my own tortillas and finally have a press (which I bought from Monterey Mexican Food for anyone who is after one. They're a brilliant business to deal with). But after a while they go a little hard if not wrapped in plastic and popped in the fridge. And they're not big enough to roll.

So I bought some Old Time Bakery Tannour Bread which works beautifully for wraps. The ones I made for today's successful lunch had gluten free ham, Castlemaine Dips Hommus, shredded cos lettuce and grated carrot. So I finally have one more thing I can add to Torin's lunchbox. Yay!

I promise you...

1. I'm not being lazy.

2. I will start putting the camera out of reach of children so they're not able to delete photos before I can blog them.

3. That I have not killed anyone since quitting smoking.

4. That even though I am about to become a World of Warcraft addict, I will still blog.

5. I will not blog about World of Warcraft!

;)