Heerlijke glutenvrije scones - My Food Blog

https://myfoodblog.nl/recipe/glutenvrije-scones/

... st slagroom of clotted cream, eet je op scones traditioneel ook jam. Een lekkere vruchtenjam bijvoorbeeld. Een leuke paastwist is lemon curd in plaats van jam. Aan welke geef jij de voorkeur? Ik vind beide erg lekker! Op zoek naar een makkelijk recept voor pasen of voor iets lekkers bij de koffie? Probeer dan deze eens! Instructies Verwarm de oven voor op 200 C. Meng de meelsoorten, bakpoeder en suiker door elkaar. Snijd de boter in kleine blokjes en wrijf ze door het meel met je vingertoppen. Meng de eieren, citroensap en melk. Maak een kuiltje in het droge mengsel en giet hier het natte mengsel in. Meng het geheel snel tot een deeg, meng dus niet teveel! Bedtuif het werkblad met tapiocameel. Rol het deeg uit tot circa 2 centimeter dikte. Steek met een ronde uitsteker 8-12 rondjes uit. Leg de scones direct op een bakplaat met bakpapier. Bestrijk de scones met een mengsel van ei en melk of alleen met (plantaardige) melk. Bak ze in 12-15 minuten gaar. Ze zijn dan van buiten goudbruin. Laat ze afkoelen op een draadrek. ...

Salade van geroosterde zoete aardappel, quinoa en linzen met avocadodressing – Roasted sweet potato salad with quinoa and lent

http://boeddhamumglutenfree.blogspot.be/2015/06/salade-van-geroosterde-zoete-aardappel.html

... avocadohandful of fresh basil, parsley and coriander2 spring onions1 small clove of garlic3 tbsp olive oil2 tbsp nice vinegar or lemon juice2 tbsp brown rice syrup2-4 tbsp waterpepper and salt Peel the avocado en take the pit out, wash the fresh herbs and cut them roughly, chop the spring onions and garlic and put everything in a food processor together with the olive oil (use a tasty one), vinegar or lime juice, rice syrup, 2 tablespoons of water and pepper and salt. Wiz everything into a more or less smooth sauce, taste and add more water if too thick and more pepper and salt to your own taste. Set aside.For the salad you’ll need for 2 persons:1 big sweet potatopepper and salt2 tbsp olive oil or coconut oil½ cup/125 g black quinoa½ cup/125 g beluga lentils2 spring onionssome radishes and/or a piece of cucumber Pre heat the oven on 190°C.Peel the sweet potato and cut into equal chunks. Mix with the olive oil, pepper and salt and bake in the middle of the oven for 2 x 20 minutes till done and golden. Turn them half way.Cook the quinoa according to the packet with a pinch of salt. Let it stand with the lid on till use.Wash the lentils and put them on the gas with 2 cm of water above them and a bouquet garni of bay leaf, parsley stalks and some thyme sprigs and a piece of (spring)onion. Bring to a soft simmer and after 15 minutes check them. When they are almost done add a little salt and cook for another 5 minutes. Let them stand in the cooking liquid with the gas off.Wash and slice the radishes, the spring onions, white and green parts, maybe pieces of cucumber and some lettuce.Take a beautiful bowl or platter and if all ingredients are ready, create your own composition and dress the salad with the super green dressing. Some toasted pumpkin seeds on top might be a nice addition too! Enjoy! ...

Gemengde dal met kokosmelk en geroosterde pompoenstukjes – mixed dal in coconut milk with roasted pumpkin (GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.be/2015/05/gemengde-dal-met-kokosmelk-en.html

... the lentils are ready, about 20-30 minutes, depending on the kind of lentils you use.Add washed nettles or spinach, a squeeze of lemon juice and season to taste. I serve the dal on top of cooked brown basmati rice, topped with the roasted vegetables, a scoop of yoghurt, tomato chutney, some cress and toasted pumpkin seeds. ...

Uit de keuken van Levine: Cake met verse vijgen / Fig Cake

http://uitdekeukenvanarden.blogspot.be/2007/09/cake-met-verse-vijgen-fig-cake.html

... g. This time hosted by Ivonne from Cream Puffs in Venice Fig Cake For de figs and sauce:¾ cup ruby port½ cup honey2 thin slices lemon10 big fresh figs, halved For the cake:1 ½ cups all-purpose flour½ cup yellow cornmeal2 teaspoons baking powder¼ teaspoon salt (I used fleur de sel)¼ cup sugargrated zest of ½ lemon1 ½ sticks (12 tbsp) unsalted butter, at room temperature3 large eggs, at room termperature½ cup honey1 teaspoon pure vanilla extractconfectioners' sugar for dusting The figs and sauce Stir the port and the honey together in a small saucepan. Toss in the lemon slices and bring to a boil. Lower the heat, add the figs, cover the pan and cook for 4 - 6 minutes until de figs are soft but not falling apart. Using a slotted spoon, transfer the figs to a bowl.Raise the heat just a little and cook de poaching liquid for another 10 - 15 minutes until slightly thickened. Remove the pan from the heat and set the sauce aside.The cake Preaheat the oven to 350 degrees F. Butter a 9-inch springform pan. Line the bottem with parchment paper, butter the paper and dust the inside of the pan with flour, tapping out the excess. Put the pan on a baking sheet lined with parchment or silicone mat.Whisk together the flour, cornmeal, baking powder and the salt. Put de sugar and grated zest in the bowl of a stand mixer of another large bowl, and rub them togehter with your fingertips. Toss in the butter. With the paddle or with a handmixer , beat the butter and sugar together on medium speed until creamy, about 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Pour in the honey, add the vanilla extract and beat for another 2 minutes. The mixture may look curdled and not so pretty - keep mixing, it will get better soon. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.Scape the batter into the prepared springform pan and jiggle the pan from side to side a few times to even the batter. Scatter de poached figs over the top.Bake for approximately 50 minutes until de cake is puffed and golden brown and a toothpick inserted into the center comes out clean.Transfer the cake to a rack and cool for 10 minutes before running a blunt knife around the edges and releasing the sides of the pan.Cool the cake to slightly warm or to room temperature before servering. Dust with some confectioner's sugar and serve with the sauce.Enjoy! Geplaatst door Levine op 18:57 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Cake en muffins ...