Gluten Free Parmesan Chicken Escalopes

Following on from the major triumph of Saturday evening’s meal cooked by Daughter 1, Daughter 2 decided she wanted to cook on Sunday evening. She chose the recipes – naturally, this required yet another trip to the supermarket.

Gluten Free Parmesan Chicken Escalopes (enough for 3 children)

About 50g of gluten free breadcrumbs (we just crumbled some gluten free bread)
30g of Parmesan, grated
2-3 chicken breasts (depending on the age and hunger levels of the children)
About 40g of gluten free flour
1 egg, beaten
Vegetable oil for frying

Method

Mix the breadcrumbs and Parmesan.

Flatten the chicken (we used two sheets of clingfilm and a rolling pin) – we could have made it a bit flatter, if we’d been braver, and the cooking would have been quicker.

Coat the chicken in the gluten free flour, then in the beaten egg, then in the gluten free breadcrumbs.

Fry in the oil until golden and cooked through. Make sure that the chicken is thoroughly cooked.

Daughter 2 is 9 – I did the frying, but she did the rest. I recommend using three wide and deep bowls for the flour/egg/crumb process – she dropped the chicken into the flour, and because gluten free flour tends to be finer and lighter than normal, we ended up in a snowstorm.

She chose to serve this with tortilla chips and broccoli, and Vanilla Milkshake.

Vanilla Milkshake (this will serve 2-3 children)

Ingredients:
500ml milk
100g vanilla icecream
1 tsp vanilla extract

Method

Add the vanilla extract to 100ml of the milk in a small pan, and bring to the boil. Then simmer for about 4 minutes. Remove from the heat and allow to cool.

Just before serving, blend the vanilla milk with the rest of the milk and the icecream, and serve.

Gluten Free Chocolate Fudge Pudding

Not to be outdone by her older sister, who cooked a main course on Saturday night, Daughter 2 (aged 9) decided to cook the dessert for Saturday evening.

She chose to make a chocolate fudge pudding. This recipe is based on one from Antoinette Savill’s Allergy-Free Cooking for Kids (aff).

Allergy Free Cooking for Kids - Antoinette Savill
Chocolate Fudge Pudding

Ingredients
100g gluten free flour
1 tsp gluten free baking powder
5 tablespoons of cocoa powder
50g chocolate chips
120g butter
120g caster sugar
2 eggs, beaten
1 tsp vanilla extract
120g soft brown sugar
320ml boiling water

Method
Beat together the butter and caster sugar and when light and fluffy, beat in the eggs and vanilla extract. Add the flour, baking powder, cocoa powder and mix – then add the chocolate chips.

Spoon the mixture into a greased oven proof dish (about 8-9in square), and spread it out evenly.

Mix the brown sugar, remaining cocoa and water together, and pour it over the mixture in the dish.

Cook the pudding for about 30 minutes at 180C.

Gluten Free Pasta E Fagioli

Wow – another milestone reached and passed at great speed.

Daughter 1 (our coeliac) decided on Saturday that she wanted to cook the evening meal on Saturday night – a first. She chose the recipe herself, and came with me to buy the ingredients (naturally she’d chosen something for which I didn’t have everything she needed) – and then she cooked it.

It was eaten by all with great gusto – an absolute triumph for someone just turned 11.

Pasta e fagioli

Ingredients:
1 onion, chopped finely
2 sticks of celery, diced (about 1cm)
2 cloves of garlic, crushed
3 sprigs of rosemary (strip the leaves and chop finely)
4 rashers of bacon, chopped
2 tablespoons of olive oil
400g tin of beans (we used borlotti with great success)
200g tin of chopped tomatoes
600 ml of vegetable stock (check this is gluten free – we use Marigold)
80g small gluten free pasta shapes (we used Schar’s tiny rings and letter shapes – but macaroni sized would be fine)
a handful of flatleaf parsley, chopped
grated parmesan to serve, if desired

Method

Cook the onion, celery, garlic, rosemary and bacon in the olive oil in a deep pan for a few minutes. Puree or mash half the beans and add to the pan with the tomatoes and stock. Bring to the boil and simmer for about 40 minutes.

Meanwhile, cook the pasta and drain it.

Add the pasta, remaining beans and the parsley to the stew and simmer for another 10-15 minutes. It should be like a chunky soup or stew. Season to taste, and serve with grated parmesan if you would like.

Gluten Free Chocolate Chip Cookies

Always a favourite – my seven year old made these this afternoon, with only one egg and 1oz of flour on the floor. And now they’re all gone …
Ingredients:

125g or 4.5oz gluten free flour
0.5tsp bicarbonate of soda
50g or 2 oz soft brown sugar
50g or 2 oz vanilla sugar
75g or 3 oz soft margarine
1 egg
100g or 4oz chocolate chips

Method

Preheat the oven to 180C/350F. Mix all the ingredients together except the chocolate chips, and once the ingredients have come together into a dough, stir the chocolate chips in as well.

Put teaspoons-ful onto greased baking sheets, well spaced out, and cook for about 8 minutes until golden brown.

Allow to cool for a few minutes on the baking sheet before lifting off onto a wire tray to cool completely.

Gluten free Christmas Cake

There’s no reason why a recipe for Christmas Cake shouldn’t be rebranded as any other kind of celebratory cake – I’ve just made a delicious birthday cake (for my mother-in-law’s 70th) using a slightly modified version of a Christmas cake recipe from Good Housekeeping.

Ingredients:

250g (or 9oz) of raisins
250g (or 9oz) of sultanas
100g (3.5oz) of cranberries or blueberries (I used blueberries, because thats what I had)
200g (7oz) of glace cherries, halved
200ml (7floz) of vanilla vodka
100g (3.5oz) of almonds
50g (2oz) ground almonds
200g(7oz) butter
200g (7oz) of dark muscovado sugar
4 eggs
100g (3.5oz) gluten free flour

I couldn’t find any vanilla vodka out here in the rurals, so I used Absolut vodka and added 2tbsps of vanilla extract.

Method

Soak all the fruit in the vanilla and vodka overnight – or for at least 3 hours, if you can’t wait.
Grease and line an 8″ (20.5cm) round tin, and preheat the oven to 150C.
Beat the butter and sugar together until light and creamy.
Gradually add in the beaten eggs, adding a little flour each time if the mixture begins to curdle.
Add the nuts and any remaining flour.
Add the soaked fruit and any remaining vodka and mix well.
Spoon the mixture into the tin, and level the surface.
Bake the cake for 3.5 hours – if it begins to look a little dark on top towards the end of the cooking time, cover the top with foil or baking parchment.
Let the cake cool in its tin before removing it.

Wrap it in a double layer of foil to store it until ready to decorate.

To decorate the cake

Assuming that you are going to decorate this in a traditional style, you will need apricot jam, marzipan, icing sugar and fondant icing. You can (and I did) sprinkle another tablespoon or so of vanilla vodka over the top of the cake – it should soak straight in. You may find that some of the blueberries have gone a bit singed on the top of the cake – just pick them off.

I use both readymade marzipan and readymade icing just because its easier. Do remember to check that both are gluten free (though they almost certainly will be).

Brush the cake with warmed apricot jam, to help the marzipan stick to the cake.
Sprinkle icing sugar onto your rolling surface, to stop the marzipan sticking to the table.
Roll out the marzipan until its about 0.5-0.75cm thick, and lay it gently over the cake. Cut off any excess around the bottom of the cake, and hide from the children until you can eat it yourself. Or save them to make marzipan decorations, if you’re creative.

It is usual to wrap up the cake again at this point and store it for about a week before adding the icing. I left mine overnight and then iced it.

Brush the marzipan with cool boiled water, to help the icing stick to the marzipan layer. Some people use sherry (or more vodka, I suppose!).
Sprinkle your working surface with icing sugar again, and roll out the icing, as above. Lift it gently over the cake, and smooth it down. Again, trim off any excess, and save for creative decorations.

At this point, you can add decorations, either made from the leftover marzipan/icing pieces, or use ready-made seasonal decorations, ribbons etc. I bought silk flowers and cut them down to make a spray of flowers for the top of the cake, and left bits around the sides too.