the BEST Hollandaise Sauce

The BEST Hollandaise Sauce

This has to be the best Hollandaise Sauce! 

Serves 4-6 makes 300ml

Prep time: 5-10 minutes

Cooking time: 20 minutes
Ingredients

500ml white wine vinegar

1 tbsp peppercorns

1 bunch of tarragon

3 large free range egg yolks

250g unsalted butter, chopped

1 squeeze of lemon juice

Freshly ground salt & pepper

Method

1.  Boil the vinegar with the peppercorns and tarragon, reduce by half.  Strain and set aside.  You only require 2 teaspoons of the vinegar so let the vinegar cool and then store for the next time.

2.  Heat the butter in a shallow pan.  When it begins to foam remove all the froth and scum with a large spoon.  Leave to cool.

3.  Boil a large pan of water and reduce the heat to a simmer.  Place the egg yolks and 2 tsp of the reduced vinegar into a heatproof bowl that fits over the pan and beat with a large balloon whisk.

4.  Beat vigorously until the mixture begins to produce a foam, but make sure that it does not get too hot.  To prevent this continue to place it on and off the heat whilst you whisk.  The aim is to achieve a golden, airy form.

5.  Whisk in a small ladle of the warmed butter, a little at a time.  Return the bowl to the heat whilst continuing to whisk.  Remove from the heat again and whisk in another small ladle of butter.  Repeat until all the butter is incorporated and it is the texture of thick mayonnaise.  Finally, whisk in a squeeze of lemon juice, salt and pepper to taste.  If the mixture is too thick add a little warm water from the pan.  The sauce is now ready to serve.

Cooks Tips

v  Salt breaks down the yolks if you add it too early, so season your sauce just before serving.

v  If the sauce mixture starts to split or curdle immediately scrape the mixture into a clean bowl and whisk in 1 tbsp of ice cold water, then continue to whisk in the remaining butter.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Luscious Lime Cheesecake Squares

This was one of the desserts we had at Easter. 

 I MAY'd this one. 

It was a hit with my nephews-in-law, Chris and Rob.

They are both great cooks. This post is for them.

Make it in a 9X13 pan.

 Pat the crust into the bottom and up the sides of the pan.

 Mix the filling.

 Zest, then squeeze the fresh limes. 

You can add a little bottled lime juice if you don't have enough fresh.

 Stir in lime zest, lime juice and vanilla.

 Pour the filling into the prepared crust.

Bake for 50-55 minutes until firm. Cool to room temperature.

Chill thoroughly. 

Spread Cool Whip over the top.

Luscious Lime Cheesecake Squares

CRUST

One box yellow cake mix (less 1/4 C)

1 egg

1/4 C vegetable oil

Reserve 1/4 C of the cake mix. In a large bowl, 

combine the remaining cake mix with the egg and oil.

Mix well. Press evenly into the bottom and

 up the sides of a 9X13 inch pan

FILLING

2 8-oz packages of cream cheese, softened

1 14-oz can sweetened condensed milk

3 eggs

reserved 1/4 C cake mix

2 t lime zest

1/3-1/2 C lime juice

1 t vanilla

In the same large bowl, beat the cream cheese until fluffy. Beat in the condensed milk until smooth.

Add the remaining 3 eggs and reserved cake mix and beat one minute at medium speed.

Mix in the lime zest, lime juice, and vanilla. Pour into the prepared crust. Bake at 325 for 50-55 minutes or until center is firm. Cool to room temperature, then chill thoroughly, then top.

TOPPING

1 8-oz container Cool Whip

Spread Cool Whip over the top after it's chilled.

Cut into squares to serve. 

Garnish with lime slices if desired.

ENJOY!

also see: easy Key Lime Chiffon Pie and
The Best Key Lime Pie for my version of the classic recipe

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the BEST Lemon Drizzle Cake

Lemon Drizzle Cake

This is a very simple cake to make but is also one of the most irresistible – if I was you I would make two!

Serves 10 slices

Prep time: 15 minutes

Cooking time: 45-50 minutes
Ingredients

225g unsalted butter, softened

225g caster sugar

4 eggs

2 lemons, finely grated zest

225g self raising flour

The topping

1 ½ lemon, the juice
85g Caster Sugar

Method

1.      Preheat oven to 180°C/fan 160°C/gas 4.

2.      Mix together the butter and sugar until pale and creamy, then add the eggs one at a time.  Slowly mixing altogether and then sift in the flour and add the lemon zest and mix until well combined.

3.      Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level with a spoon.

4.      Place in the preheated oven for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Whilst the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

5.      Leave in the tin until completely cool, then remove and serve.

Cooks Tips

v  Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

v  Give the cake a summery flavour by serving with tangy crème fraiche and summer berries such as blueberries, raspberries and blackcurrants.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Leeks with 3 Mustards & Cheesy Sauce

Leeks with 3 Mustards & Cheesy Sauce

A very delicious side dish which is ideal with fish or a Sunday Roast!

Serves 8

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

3lb (1kg 350g) small leeks, trimmed and washed and cut in half

Freshly ground salt and pepper

2oz (50g) butter

3oz (50g) plain flour

¾ pint (425ml) milk

6oz (175g) cheddar cheese, grated

1oz (25g) parmesan cheese, grated

1 tbsp (15g) wholegrain mustard

1 tbsp (15g) Dijon mustard

1 tsp (5g) English mustard

For the topping

2 tbsp fresh white or brown breadcurmbs

1oz (25g) grated cheddar cheese

Method

1.      Preheat oven to 200°C/400°F/Gas 6/180°C fan oven.

2.      Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to stop the cooking process.

3.      Place the butter in a saucepan and melt then add the flour and mix thoroughly.  Slowly add the milk stirring continuously and bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.

4.      Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.

5.      Put your leeks into a shallow serving dish and pour over the sauce.

6.      Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.

7.      Bake in the oven for 20 minutes until the top is golden brown.

8.      A perfect side dish!

Cooks Tips

v  This can be prepared in advance and placed in the oven 20 minutes before serving.

v  Try making this creamy, moreish side dish with blue cheese or substituting your favourite seasonal vegetable.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Charlotte, NC Gluten Free Allergen Free Expo 2011

On Saturday April 30th I had the pleasure of attending the 2011 Gluten Free/ Allergen Free Expo in Charlotte NC. This event was organized primarily by Nikki Everett, a member of the Charlotte gluten free community. Nikki's 10 year old daughter was diagnosed with celiac disease several years ago and ever since Nikki has lead the way to offer the community a yearly gluten free expo to share the gluten free & allergen free products that are available. This year's event had incredible speakers such as Dr. Alessio Fasano, Director of the Celiac Disease Research Center at the University of Maryland,  Dr. Peter Osborne, Founder of Gluten Free Society & Town Wellness Center, Chef Peter Reinhart from Johnson and Wales University, Chef Pamela Roberts, and Jules Shepard celebrated gluten free cookbook author and creator of Jules Gluten Free Flours. Please make sure to watch Channel 14 Carolina's story on the GF Expo!

Saturday morning Michael and I drove into downtown Charlotte for the event. It was an absolutely gorgeous day. While I've lived in North Carolina since 2000, I don't often have the chance to visit the beautiful city of Charlotte! This was a treat!

On Thursday night (before the Expo) I baked 8 dozen of my signature gluten free chocolate chip cookies to give away at the event. While I was not a vendor, I looked forward to meeting people in the Charlotte community and hopefully introducing my blog to them! Next year look for my booth where I'll have lots more gluten free cookies in tow!!

Handing out cookies at the Expo. I can't believe how fast they went!

The entrance to the gluten free allergen free vendor's hall at the Expo. For a full list of vendors please visit the Charlotte GF/AF Expo website complete with links for more information and to purchase gluten free products!

My favorite gluten free "store bought" bread Rudi's was there, along with Udi's, Joan's Great Bakes (yummy English muffins!), and even Luce's beautiful gluten free artisan bread. A local bakery in Charlotte Polka Dot Bakeshop was there with lots of mini-cupcakes and other delicious gluten free products!

One of my favorite finds at the Expo was a local pizza restaurant called "Fuel Pizza" which has several locations in Charlotte and in surrounding South Carolina cities. They served several different flavors of gluten free pizza and it was absolutely the best "gluten-free-restaurant-pizza" I've ever had. It tasted like thin crust "fair" pizza. If you ever have the chance to try out Fuel Pizza, I highly recommend them! I also had the opportunity to try Redbridge gluten free beer for the first time. As you know, I don't drink and it just tasted like "beer" to me, but for those who like to enjoy a cold one every now and then, it's great to know this product is available!

One of the major highlights of the Expo for me: Meeting gluten free cookbook author Jules Shepard of Jules Gluten Free and new blogger Pam of  I'm a Celiac. Pam was such a sweetheart and it was so much fun to meet a fellow gluten free food blogger from North Carolina! I look forward to getting to know Pam in the upcoming year to discover more gluten free options in the piedmont area of NC!  Jules was absolutely adorable and just so friendly! As Pam said in her post, it was like meeting old friends!  I don't know how Jules does all that she does! She was sharing gluten free muffins and fresh focaccia bread along with selling her awesome cookbooks and she even had a gluten free cooking lesson nearing the end of the Expo.  Make sure to check out Jules big event this weekend: 1in133.org and please sign the petition to encourage our law makers to require companies to test their products for gluten if they want to label them gluten free.

There were fantastic restaurants represented at the Expo such as Posana; a completely gluten free establishment in Asheville NC! Another place cool place was Nothing But Noodles, which is available at several locations in Charlotte NC. They serve up really creative gluten free dishes using thai rice noodles!

A really lovely product at the Expo was Luce's Gluten Free Artisan Breads. The breads were so beautiful and rustic that at first I had a hard time believing they were gluten free! Make sure to check out their website for information on ordering!

Lindy's Gluten Free Goodies was a new discovery to me, thanks to Pam of I'm a Celiac. Lindy has a gluten free bakery in the Greensboro area of NC and also offers a cookbook, gluten free cooking classes, and more!

One of my favorite parts of the Expo:  The awesome variety of demonstrations and talks offered. We attended Chef Peter Reinhart's demonstration of low carb, gluten free baking.

2nd row seats!! :-) We sampled Chef Reinhart's gluten free low carb breadsticks which were made with almond flour, sesame seed flour, almond milk, eggs, a tiny bit of xanthan gum, and garlic. They were delicious!

Chef Reinhart is currently working on writing a low carb, gluten free cookbook with fellow author Denene Wallace, founder of Proseed Flour Mix (a high protein/ low carb gluten free flour). The book should be available in the spring of 2012! I'm looking forward to having a copy!

More vendors at the fair included Canyon Bakehouse breads, based out of Colorado. Walden Farms gave out samples of gluten free, sugar free chocolate syrup and pancake syrups. Against the Grain shared gluten free pizza, baguettes, and rolls. Gluten Free By Beverly also shared delicious gluten free pizza!

Other amazing vendors included (please Google them for more information): 1-2-3 Gluten Free, Allerenergy (pretzels! Yum!), American Key Foods Products, Bakery on Main, Bath Nook, Beth's Acupuncture, Bone Suckin' Sauce, Brain Balance, Carolina Digestive Associates, Cecilia's Marketplace, Celiac Disease Research Center, Charlotte Gastroenterology, Chebe, Clear Allergy Labels, Cupcakistry, Custom Choice Cereal, Delight Gluten Free Magazine, EarthFare (including a variety of GF products they carry), Elle Palmer, Farmo, FFarms, From Scratch, Full Flavor Foods, Gallolea Organics, Garden Spot Distrubutors (including a variety of GF products they carry), GIG Piedmont Triad, Glutino/Ian's, Healthy Home Market (including a variety of GF products), Bob's Red Mill, Healthy Meals from Home, Healthy Priorities, Jason's Deli, Juice Plus+, Katz Gluten Free Bakery, Kettle Cuisine, Kinnikinnick Foods, Labrems Cookies, Lake Norman Health & Wellness, Living Without Magazine, Mary's Gone Crackers, Matthews Family Chiropractic, No Nuttin', Outback Steakhouse, P.F. Chang's China Bistro, Pro Pack Group, Resves INC, Tasty of Sunrise, Tasty Yo LLC, The Thoughtful Baker, Total Nutrition Technology, Twin Cakes Bakery, Whole Foods Market.

Last but not least, one of my favorite vendors was Judy of Coconut Treasures, Inc. I'll share more about Coconut Treasures in another post, but these little bites of coconut, hemp, and honey goodness are truly delicious! They are mostly organic and are made locally in Charlotte and are highly nutritious!  I bought a package of these coconut treats home with me and honestly wish I had bought several more to put in the freezer! I had one last night as my "dessert" and it was such a satisfying sweet treat that met my chocolate & sweet craving head on!

Next year I plan on being a vendor at the 2012 Charlotte GF/AF Expo and I would love to hear your thoughts on this truly incredible event if you attended this year! Many, many thanks to coordinator Nikki Everett and all of the Charlotte area volunteers who put so much time and energy into this event! It made me very proud to be gluten free in North Carolina!

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What the KALE! (is a Kale chip?)

We all know that kale is good for you...and if pink is the new black, then kale is the new spinach. If Popeye The Sailor Man were around today he'd be eating, you guessed it! KALE. But no matter how cool Popeye was, kids everywhere STILL didn't want to eat their spinach. So how in the "KALE" do we think we'll get 'em to eat their mighty greens now?












answer: THE MIGHTY FINE

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Key Lime Chiffon Pie

This is not the authentic key lime pie. It's another recipe that I like to use.  It's easy as pie! 

 Pour and easy-to-mix filling into a baked graham cracker crust.

Chill a couple of hours.

Serve!

Key Lime Chiffon Pie

Filling

1 14-oz can sweetened condensed milk

1/2 C key lime juice

(Nellie & Joe's bottled key lime juice is good.

 Fresh key limes are better)

8-oz tub Cool Whip

Whisk together the condensed milk and the lime juice.

Fold in the Cook Whip.

Pour into a prepared pie crust.

Chill at least 1 hour or longer.

Graham Cracker Crust

Melt 6 T butter in a large bowl in the microwave.

Stir in 1 C graham cracker crumbs and 1/4 C sugar.

a pinch of cinnamon is optional.

It should resemble wet sand.

Press onto the bottom and up the sides of your pie pan.

Bake at 350 for 10 minutes until fragrant.

Fill and continue baking as per your recipe, 

or let cool if filling with a chilled mixture to refrigerate.

Enjoy!

Happy MAY DAY!


also see Luscious Lime Cheesecake Squares and
The Best Key Lime Pie for my version of the classic recipe


Links: Remodelaholic, Coastal Charm

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