Pegasus Post: July 16, 2019

PEGASUS POST Latest Christchurch news at www.star.kiwi
Tuesday July 16 2019 17
Tasty Bites
Local
News
Now
Gluten and dairy-free treat options
Fire rages, homes at risk
Are you intolerant to gluten
and dairy but love a sweet
treat? These two recipes
are all straightforward
and simple, giving you
allergy-friendly options
Carrot cake
Serves 8-10
Cooking time 10min
Ingredients
150g flour mix (see below)
180g sugar
2 tsp ground cinnamon
1 tsp baking powder
½ tsp salt
80ml canola oil
40g sweetened soy yoghurt
2 eggs
200g grated carrot
Icing
100g spreadable cream cheese
50g butter
100g icing sugar
Decoration
25g crushed pistachios
Pecans
Toasted flaked coconut
Edible flowers
Homemade flour mix – makes
1kg
500g rice flour
300g cornflour (cornstarch)
100g potato starch
100g almond meal
2g xanthan gum
Directions
Heat the oven to 180 deg C.
Combine the flour mix, sugar,
cinnamon, baking powder and
salt. Add the canola oil, soy
yoghurt, eggs and grated carrot.
Whisk until the batter is well
combined and smooth.
Pour the batter into a greased
loaf tin and bake for 40min.
Allow to cool.
To make the icing, beat the
cream cheese, butter and icing
sugar until creamy. Spread
the icing over the top of the
cake. Decorate with pistachios,
pecans, flaked coconut and
edible flowers. The homemade
flour mix can be varied by
incorporating 100g tapioca
starch or chestnut flour
(reducing the quantity of rice
flour by the same amount) for
cake batters.
Matcha cream puffs
Serves 4-6
Cooking time 30min
Ingredients
Choux pastry
250ml water
6g salt
100g butter or margarine
150g flour mix (see carrot cake
recipe)
5-6 eggs
Icing sugar
Matcha cream
100g single (pure) cream
200g mascarpone cheese
15g sugar
15g matcha powder
Directions
Heat the oven to 200 deg
C. Combine the water, salt
and butter or margarine in a
saucepan and bring to the boil.
When the butter has melted,
add the flour mix to the boiling
butter mixture and quickly mix
with a spatula until the mixture
is well combined and comes
away easily from the side of the
pan.
Pour into a mixing bowl and
add the eggs, mixing with the
spatula until smooth. Spoon the
dough into a piping bag fitted
with a 1cm plain nozzle.
Pipe small balls of choux on to
a baking tray lined with baking
paper. Bake for 30min. Let the
balls cool before cutting off the
top third of each puff.
To make the matcha cream,
Whisk the well-chilled cream
with the mascarpone until light
and airy, then add the combined
sugar and matcha powder.
Spoon the cream into a piping
bag fitted with a 1cm star nozzle
and pipe into the choux. Replace
the lids and dust with icing
sugar.
Myth # 2
You can trust
everything you
read.
Yeah right! There’s a lot of news
available out there, but some sources
are more informed than others.
2 out of 3 readers agree newspapers are
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If you’re going to believe everything
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Source: Nielsen CMI Q1 18 - Q4 18 (Base: AP 15+ who have read Daily/Weekend newspaper in last 7 days)