Lamington Love... A Gluten Free Recipe.

Keeping gluten free is pretty easy these days but I think there is a gluten free lamington vacuum that needs immedaite remediation. I realised the other day that Hugo has never had a lamington - quelle fromage (as my friend Stef says)!!!!!

 So I set to work yesterday afternoon.

 And thinking that it was going to be a fiddly exercise, I was thrilled to find that lamington making is in fact, a pleasure.

Lamingtons (gluten free). 

For the cake:

4 eggs

2/3 cup sugar

1 1/4 cups gluten free S.R. flour

1/4 cup warm water

A good pinch of salt

1/2 tsp vanilla essence

For the Icing (adapted from The Australian Women's Weekly book, 'The Cake Stall':

3 cups of icing sugar

A generous 1/3 cup of cocoa powder (or more to taste)

1 dessert spoon of butter

2/3 cup of milk

Dessicated coconut

Raspberry jam

Grease and flour  33cm x 23 swiss roll tray (or biscuit tray with edges). Preheat oven to 180C. Beat eggs until thick and pale yellow, then slowly add sugar. Beat till glossy. Sift flour  and salt together then fold through egg mixture. Fold in water and vanilla essence. 

Pour into prepared tray and bake for about 15 - 20 minutes until the cake is cooked and golden.

In the meantime, heat butter, milk and sifted icing sugar and cocoa powder in a small saucepan over a low heat until it is of a shiny, dippable mixture.

Sprinkle a tea towel with icing sugar and turn out the cake onto it. Allow to cool then cut in half, spreading one side with raspberry jam and then sandwich the two pieces together. 

Gently dip the lamington cakes into the icing, using a knife or spatula to ensure all areas are covered. Place the cakes into a bowl of dessicated coconut and cover, then place on a tea towel or biscuit rack to set.

Oh yes, then eat.

Lots of love,

Kate xxooxx.

p.s. My non gluten free family members raved about them which was wonderful as they get to have the real gluteny deal!

Balsamic Scone and Red Wine Beef Stew (with gluten free notes)

The Autumn chill is in the air and comfort food is the staple of our family's happiness. The decorative leaves have been taken down from the fire guard and to the delight of freshly bathed and pyjamaed boys, actual fires have been lit. This recipe has us all giddy from the combination of intense carbs with iron raising protein.

Balsamic Scone and Red Wine Beef Stew

For the stew:

1 onion

4 cloves garlic

4 rashers streaky bacon

(or throw in a bacon hock instead)

500gms stewing steak

2 stalks celery

3 handfuls mushrooms

2 carrots

1/2 bottle red wine

1/2 cube stock (if desired)

Brown onions, then bacon and steak. Throw everything else in then put in moderate oven for 1.5 hours.

For the scone topping:

2 cups self raising flour (gluten free if required)

1 egg

1 teaspoon salt

2/3 - 3/4 cup of milk

1 tablespoon oil

2 tablespoons vintage balsamic vinegar

2/3 cup grated cheese

3 garlic cloves

Throw everything into mixer until a good, slightly sticky scone mixture. Scoop and dollop over stew until covered scatter finely chopped garlic and grated cheese. Bake in moderate oven for 15-20 minutes or until the top is golden brown.

Plum Jam

It's early in our house, a time I am usually and staunchly in denial of. But this morning Hugo woke at 5am needing some resettling and once back in bed, I began to sink into the world of unfounded worries that plagues me when I wake with darkened hours to spare. Instead of burying my head under the pillow, I crept downstairs and made a cup of tea with an assurance to my soul that I would recapture my day's allotment of bed hours with an afternoon nap.

On Friday morning before leaving for our little beach holiday I made this year's batch of jam. The farm we live on was bought by Jonno's grandfather when he returned from World War Two. I am unsure whether he planted it or not (I will ask Poppa - Jonno's Dad), however, Jonno's family have been celebrating the plums for the last seventy odd years. Even when we first met in Australia Jonno reverently told me of this plum tree with big fruit, small pips and the sweetest red flesh imaginable. They were worth moving for, even the skins are without that sourness that so many of the blood plums have.

Last Thursday Archie and I met Jonno at the top of the hill where he set a ladder for us and left us to fill our shopping bags. And the following morning I captured summer so we could taste here and there when we start to sag under the weight of winter. Jam is bottled sunshine and happiness and green shade on a hot day... it smells like it anyway.

The recipe is from my 'P.W.M.U. Cookbook'

4kgs plums

4kgs sugar

4 cups of water

Boil plums in water until softened and then add sugar. Continue to boil quickly until a cold drop of jam wrinkles when you push it with your finger - this is the setting point. Bottle up.