Tag Archives: Gluten-free

Flourless coconut & chocolate cake

December 14, 2019

A few days after Cindy’s actual birthday I finally got around to making her a cake. She had her choice of anything in Ottolenghi and Helen Goh’s Sweet. She went for this coconut and chocolate cake, thankfully well within the range of my baking skills. It’s gluten free, made almost entirely of butter and sugar, with just enough coconut and almond meal to hold everything together. The ganache is a bit fiddly to make but adds a glossy, chocolatey sheen that’s worth …

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A festive low-FODMAP cake

December 10, 2019

The lowest common dietary denominator in our book club is a little restrictive: among us there are vegetarians, vegans, the gluten-intolerant and a FODMAP manager. We usually meet up at a pub or quiet restaurant, and ordering individual meals solves most issues. However, we held an extra-special in-house event for Christmas this year! There were tacos and book-swaps and a statistics slideshow (we’ve been collecting our book scores in a spreadsheet) and I made darn sure there was dessert.

Dessert was another …

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A far-from-ordinary potato salad

December 7, 2019

I’m fond enough of your regular, mayonnaise-dressed potato salad (hold the bacon, please) but I definitely have room in my life for switching it up. In the Lab Farewell Cookbook, Alys shared an excellent method for doing just that. It tilts the ratio of potatoes to other fresh veges (sugar snap peas! a rainbow of cherry tomatoes!), showers them with dill, and livens up the dressing with horseradish, mustard, and apple cider vinegar.

Although this version doesn’t have the thick gloopiness …

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Burmese fermented tea leaf salad

October 26-31, 2019

This recipe from the Lab Farewell Cookbook is actually two gifts. I’ll tell you about the second gift first: the recipe is for a salad with an ingredient I’ve never encountered before, fermented tea leaves. There’s a not-so-authentic-but-it’ll-do recipe for making them at home, and I took it on with a ‘lil help from my friends.

My mate Toby is an expert in all things tea, and he recommended Assembly in Carlton for green tea leaves that are good enough to eat. …

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Nat’s pumpkin rice dish

October 26, 2019

This Lab Farewell Cookbook recipe comes from Nat. She’d be the first to admit that she’s not a fancy or especially enthusiastic cook, yet she’s one of the two people who took charge of on this whole cookbook project as a gift to me.
Paradoxically, I knew that her recipe would be a handy one – she shared one of her stand-by dishes, something she made to low-key impress her partner in their early days of dating. It’s a bowl of pumpkin, …

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Brazilian slaw

September 27, 2019

We were tasked with bringing a salad to dinner at a friend’s place and we turned to the Smith & Daughters Cookbook for ideas. We’ve enjoyed this Brazilian slaw at the restaurant in the past (it even makes our 12 hours in Melbourne post), so we decided to have a crack at making it.

It comes together pretty easily, especially if you take the lazy option of using pre-made chips for your garnish. There’s a lot of chopping and prep involved, …

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Vegan enchiladas with coriander-cashew cream

September 16, 2019

When one of our friends has a baby, we have a tradition of delivering them a tray of tempeh lasagne. The newest little baby, though, has a gluten-free parent! Thus, we’ve prepared enchiladas as a wheat-free alternative.
I found this recipe on Oh She Glows during a brief browse online. It’s a long recipe, but not at all unreasonable. I really liked the smooth and warmly spiced tomato sauce, based primarily on tomato paste and vege stock. The filling is a mixture …

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Roasted cauliflower salad

July 7, 2019

Here’s another gem from the lab farewell cookbook, shared by Saras. It’s a recipe that she got from her cousin in Jerusalem for a salad with my favourite clash of flavours and textures – savoury cauliflower and hazelnuts refreshed with celery and parsley, in a sweet and warmly spiced dressing, all scattered with pretty, tangy pomegranate seeds. We’re already familiar with a very similar salad made by Ottolenghi, but I like that Saras’ version uses some of the celery leaves, not just …

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Vegan, gluten-free self-saucing chocolate pudding

June 29, 2019

This is a dessert recipe crying out to be made mid-winter! It comes from Mick, who was my very first supervisor when I arrived in Melbourne, and of course it’s part of the lab cookbook.
This self-saucing pudding uses a trick that I would’ve been very skeptical of if I hadn’t seen it before: it has you placing a teeny portion of cake batter in a baking tray, and then pouring half a litre of boiling water over the top! Amazingly, …

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Joma’s lemon cordial

June 5, 2019

This cordial is a simple and appealing recipe from the lab cookbook that I didn’t expect to get around to until next summer. But it’s very much lemon season right now, and we’ve received lots of lemons from friends.
The only challenge remaining was to buy tartaric and citric acids, which I’ve never cooked with before. It turns out that citric acid sits near the baking powder in most supermarkets. Tartaric acid is in the same spot but stocked less frequently. After …

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