Gluten Free Creamy Chorizo Pasta

I love pasta!

There just is no other comfort food like pasta, especially good homemade pasta.

The lucky thing is that there are so many different kinds of gluten free pastas now to try.

I prefer maize pasta myself.

But there is also quinoa and rice pasta that you can use, if you like their taste more.

This is a very simple pasta recipe that I use when I want to do something quick, that I will also enjoy.

And as added plus, my son really likes to eat this too!

Creamy Chorizo Pasta

1 tablespoon of cassava oil (you can also use other oils)

1 packet of chorizos cut into chunky pieces (make sure it’s gluten free)

1 large onion, chopped

2 garlic cloves, crushed

1 small chili

Salt to the taste

2 dl cream

300 g gluten free fusilli pasta (I use maize pasta myself)

1) Wash the chorizos and cut them into chunky pieces.

2) Chop the onion and chili, crush the garlic.

3) Heat the oil in a skillet; add the chorizos, and the onions, fry until the onions are golden.

4) Add the chili, garlic, salt and the cream.

5) Simmer until the mixture thickens.

6) Cook the pasta apart. Make sure you get all the water away.

7) Add the pasta to the sauce and cook until the sauce thickens, stirring occasionally, about 2 minutes.

8) Serve!

ENJOY!

Delicious Gluten Free Chocolate Cake

Even though I say so myself, this is the best ever chocolate cake I’ve eaten.

It might be because of the gluten in other cakes but I think that the taste and the constancy in this cake are just heavenly.

Imagine a chocolate heaven and this is it!

How to make this wonderful cake?

It’s easy and there are just a few things you’ll need.

GLUTEN FREE CHOCOLATE CAKE

200 g of butter

2,5 dl of sugar

5 dl of potato flour

2 tea spoons of baking powder

3 eggs

1 tea spoon of vanilla

100 g of dark chocolate

1 dl of cream

IN THE MIDDLE

Raspberry jam

ON THE TOP

100 g of dark chocolate

1 dl of cream

 

1. Take butter out of the fridge and let it sit for few minutes until it starts to soften. Mix the butter and sugar and stir until they are soft foam.

2. Mix the potato flour with the baking powder well. Then stir them together with the butter and sugar, making sure that the resulting mix is uniform. Use a sieve if necessary.

3. Add the eggs to the mix one by one, carefully and mixing with a steady hand. Make sure the resulting mix is uniform.

4. Add the dark chocolate to the cream and melt it either on the stove or in the microwave oven. Make sure that the chocolate won’t burn or it’ll become bitter.

5. Add the chocolate/cream mix to the batter when it has cooled off. Add the vanilla and mix well.

6. Pour into a buttered baking dish and bake in 175 C for about 45 minutes.

7. Let the cake cool of and then cut it in two halves. Put the raspberry jam in the middle and place the other half on the top of the bottom half.

8. Mix the dark chocolate with the cream and melt it. Don’t let it burn or it will become bitter. Pour it over the cake while it’s still warm. Let the cake cool of, more time you let it sit in the fridge the better it becomes. The taste is best after about two days.

ENJOY!

Gluten Free Oatmeal and Peach Bake

Do you feel like you need something delicious?

I get that feeling a lot.

And it can be really hard sometimes, since I shouldn’t eat anything with gluten in it.

But it has made me try new things.

Like this gluten free oatmeal and peach bake.

It’s really simple to do and delicious to eat.

Ingredients

6 dl oatmeal

1 dl tapioca flour

200 gr margarine or butter

2 dl raw sugar

On top

1 can of peaches, sliced

Vanilla essence

Cinnamon

Nutmeg

Open the can of peaches and cut them into slices.

Mix the raw sugar with the margarine or butter.

Mix the oatmeal with tapioca flour and add them.

Put half of the mix in the pan and put the apple slices on top.

Add vanilla essence, cinnamon and nutmeg on top of the peach slices.

Cover everything with the other half of the mix.

Bake an hour in 200 C.

Enjoy!

Easy Au Gratin Broccoli and Cauliflower

The first time I ate au gratin broccoli and cauliflower was when I was already an adult.

I had an intense hate - hate relationship with broccoli when I grew up.

I did like cauliflower, especially in a soup, actually in one specific soup and nowhere else.

I must admit I was a horribly picky eater, a total nightmare to my mom.

Especially because what my sister ate, I refused to eat and viceversa.

Which is why I am totally cool with my son's pickiness.

I can't really complain after what I put my mom through.

At least he doesn't throw up the food on his plate.

Our children truly are how we pay back for our childhood's sins...

But moving on to the broccoli and cauliflower au gratin.

I was an adult when I finally accepted that broccoli is actually a food.

And I was actually suprised to notice how delicious it is.

So when I was offeced this absolutely amazingly delicious au gratin, I just had to make my own version of it.

Unlike me, my son enjoys eating broccoli and I have been very happy to cook it to him.

And since he is a cheese lover, just like I am, it has been a staple in our house since the first time I cooked it for him.

Sometimes we eat it with a side of rice but usually I eat just the au gratin with meat or chicken.

Or just by itself.

 Au Gratin Broccoli and Cauliflower

Ingredients

5 cups large broccoli florets

4 cups large cauliflower florets

4 oz.  (1/2 of 8-oz. pkg) Cream Cheese

½ cup  milk

½ cup Cream

2 teaspoons salt

1-1/2 cups Cheddar Cheese

3 Tbsp. Grated Parmesan Cheese

1. Mix the cream cheese, milk, cream and salt in a blender until its uniform.

2. Put the broccoli and cauliflower in an oven safe recipient and pour the cream cheese, milk and cream mix on them.

3. Sprinkle cheddar and parmesan cheese on top.

4. Bake in 375 degrees Farenheit until golden brown. (About 30 min)

ENJOY!