Cook Up......Christmas 2016

Phew, this post has been a long time coming!!!

Back to Christmas 2016 saw my Son and I bottle some Dill Cucumbers the Latvijan way

All cut and ready to go

DS was keen to learn how to do this and quickly jammed the cucumbers into the jars

I thought I would start off a Sourdough batter for some Bread

Having learnt that if Dough is proved for a minimum of roughly 12 hours the Gluten in the process breaks right down......Perfect for Gluten Intolerants like me

More information over here 

It's all about slowing it right down like in the old days before mass baking where now bread can be made in an hour!!!

I'm all for Slow Food

I gave mine an 18 hour rise

Out of the oven

And tasted sooooo good......and no reaction!!!

From donna hay magazine Issue 90 Dec/Jan 2017 

I made an Apple Cider, Mustard and Sage Glaze for our Ham which DS had started outside

Recipe available here 

Glaze

The Ham over the Spit

Daughter and Grand Daughter by the Spit

Finally ready and oh so succulent

The meal

 

Whilst on a roll I made some Mixed Spice and Raspberry Loaves 

I used Gluten Free Flour so not as risen as using regular flour

Quite yummy too as I love Raspberries!!!

From donna hay Fresh & Light Issue 6

 Raw Choc-Hazelnut Raspberry Tart before Chocolate Mousse Topping



All done now

And for about 5 years I've been wanting to make a German Stollen using a Gluten Free recipe
A Gluten Free recipe over here 

and it was worth the wait!!! 

That did me in for a few weeks so it was all easy meals from then on!!!

Bon Appetie......Dzintra