·3 tsp ground cinnamon ·1 ¼ cup combined sultanas, chopped dates and dried apricots ·2 eggs, lightly beaten
Glaze
·½ cup apricot jam
1.Preheat oven to 200˚C or 180˚C fan. Spray a 20cm x 30 cm tray with cooking oil
2.In a small bowl, combine warm buttermilk, yeast and caster sugar. Set aside for 10 mins till bubbly
3.In a large bowl, combine bread mix, xanthan gum, salt, mixed spice, cinnamon and dried fruit. Stir well
4.Add yeast mixture and eggs to the flour mixture. Using an electric mixer fitted with dough hooks, beat on medium for 5 mins. Using a large spoon dipped into warm water, scoop out mixture and place onto prepared tray in 3 rows of four. Set aside in a warm place to prove for 40 mins
5.Make up Cross Mixture by combining flour and water to form a smooth paste. Pipe Cross Mixture in long lines across the buns to form crosses.
6.Bake buns for 25-30 mins until golden. Brush with warmed apricot jam, to serve.
It wasn’t all that long ago when it was almost impossible to dine out if you suffered from a condition called Coeliac Disease.
What is Coeliac Disease?
The small intestine of a person with coeliac disease is sensitive to gluten, which is the protein component of the grains wheat, rye, barley, triticale and oats. Even tiny amounts of gluten can cause harm. When the lining of the small intestine is damaged, nutrients are poorly absorbed. Untreated, this can result in a range of disorders including malnutrition, osteoporosis and infertility. The cause of coeliac disease is unknown, but it is thought there are both genetic and environmental factors involved. There is no cure, but the disease can be managed by lifelong adherence to a strict gluten free diet. A strict gluten free diet allows the microscopic, finger-like projections of the small intestine (villi) to recover and assist in normal absorption of nutrients.
Can You Eat Out With Coeliac Disease?
There are a number of restaurants and eatieries that are now aware of the demand for gluten free food options. I know the owners of a hamburger shop in western NSW that has a grandchild with coeliac disease and they make totally gluten free hamburgers that are delicious. They even offer gluten free batter for their fish.
Many pizza and pasta eateries also offer gluten free options and honestly, for me, it's hard to tell the difference. A favourite restaurant of mine, Arthur’s Restaurant in Kellyville (the Hills area of NSW), now includes a gluten free option to their already extensive menu.
Paul and I have been devotees of this restaurant for many years and we have enjoyed sharing friendly chats and conversations of life events with Helen, Greg and their restaurant manager, Scott, over those years.They are wonderful hosts and are happy to cook food the way that you like it. Low fat options are no problem!
Helen recently told me that she had been diagnosed with Coeliac disease (cannot eat products that wheat/Gluten) so she discussed the merits of offering a menu that catered to both Coeliacs and non Coeliacs but did not require any substantial changes to the meals with her husband Greg and Scott (their Manager). As a result the menu now offers meals that are Gluten Free, meals that can be modified so they are Gluten free, and meals that coeliacs cannot have (Pastas etc). Helen says, "We believe there was a hole in the market for this type of Menuand have found it to be extremely well received. We had one lady who heard that we offered this type of menu. Came in to try it, and had Fish and Chips for the first time in 20 years. In fact she stated that she simply stopped going out to restaurants because she couldn’t risk the fact that there were products in the sauces/stocks that contain gluten that even the Chef was not aware of. Greg had to do some extensive research before he could release this menu, we found that gluten is in a lot more products than what you realise."
Here is a sample of the menu that Arthurs Restaurant offers and believe me, the food is delicious!
Entrees
GF:-Gluten Free MGF:- Modified Gluten Free
Bangalow Pork Belly topped with Apple Balsamic. Accompanied by Rocket, Walnut, Pear, and Parmesan Salad. GF
$17.50
Wok Fried Tempura Prawns with Sweet Chilli, Coriander Salsa, and served with Thai Dipping Sauce. MGF
$21.50
Tempura Zucchini Flowers filled with Ricotta Cheese, fresh Herbs and served with Aioli. MGF
$16.50
Sesame Crumbed Lambs Brains served over Green Beans, Crispy Bacon, and Seeded Mustard Mayonnaise MGF
$17.50
Salt & Pepper Soft Shelled Crab and Calamari with Lime Mayonnaise MGF
$21.50
Grilled Scampi with Garlic Butter served on Asparagus Risotto. GF
$24.50
Crumbed Goats Cheese with Baby Beetroot, Rocket Lettuce, Pecan Nut, and Red Wine Vinaigrette Salad MGF
$18.50
Sizzling Garlic Prawns MGF
$19.90
Smoked Salmon, Prawn, and Dill Parcel. GF
$21.50
Moroccan Spiced Calamari served over Mesculin Salad with Pomegranate Dressing and Greek Yoghurt.
Sea Perch served over Hokkien Noodles with Lime, Sesame, Ginger and Soy Sauce.
$29.90
Confit of Duck with Red Cabbage, Bacon, and Hazelnuts. Served with Potato Mash and Duck Jus. GF
$34.50
Atlantic Salmon with roasted Tomatoes and Zucchini. Topped with Saffron Beurre Blanc Sauce. GF
$31.50
Roasted Chicken Breast Roll, filled with Pork Mince, Pistachio Nuts, and Fresh Herbs. Wrapped in Pancetta and served with Sweet Pea Risotto & Sherry Vinegar Jus. GF
$28.90
Cajun Barramundi Fillet topped with Garlic Prawns and served over Steamed Greens. MGF
$32.50
Slow Cooked Beef served with Winter Vegetable, Puy Lentil, and Red Wine Sauce. Accompanied with Creamy Potato Mash GF
$28.90
Arthurs Seafood Platter For Two:- Fresh Prawns, Oysters, Blue Swimmer Crab, Smoked Salmon, Garlic Prawns, Mussels in Italian Tomato Sauce, Fried Fish, Crumbed Calamari & Prawn Cutlets. MGF
$120.00
Mediterranean Pasta. Spanish Onion, Asparagus, Semi-dried Tomato,Goats Cheese, Fresh Herbs in Garlic White Wine Cream Sauce.
$24.50
Medley of Prawns. Selection of BBQ King Prawns, Wok Fried Tempura Prawns in Sweet Chilli Sauce, Garlic Prawns, and Fresh Prawns. All served with accompanying Sauces. MGF
$42.50
Fish & Chips. MGF
M/P
Whole Lobster:- Mornay OR Thermidor Sauce. GF
M/P
Steaks:-
400gm Prime Rib of Beef GF Or 250gm Fillet Steak GF
(Both Steaks are served with Handcut Chips and a choice of Pepper, Mushroom or Bernaise Sauce).
Profiteroles filled with Baileys Creme Patissiere and topped with Cointreau Anglaise.
$12.90
Belgian Chocolate Lava Pudding served with Vanilla Ice Cream.
$12.90
Banana and Passionfruit Souffle. GF
$14.50
Trio of Tartlets. Rhubarb & Clotted Cream Tart. Passionfruit Curd Tart. Orange & Cardamom Tart. Served with Gippsland Double Cream and Vanilla Bean Anglaise.
$12.90
Crème Brulee (Flavour of the Day) with Gippsland Double Cream. GF
$12.90
White Chocolate & Macadamia Nut Parfait with Summer Berries.
$12.90
Affagatto with your choice of Liquor. GF
$14.50
Chocolate and Coffee Mousse Cup with Biscottini Biscuit GF
$12.90
Cheese
Cheese Plate: Australian Brie, Cheddar, and Blue Vein Cheese with Fresh Fruit. MGF
$17.50
Arthurs Restaurant The Village Centre 29-31 Windsor Rd Kellyville, Sydney, Australia, 2155 Phone: (02) 9629 1224 Fax: (02) 9629 2665
Arthurs Restaurant has been synonymous in the Hills area for the last 25 years with the freshest produce, quality surroundings and impeccable service.With a reputation for great seafood that spans its 25-year history, award winning Arthurs is natural choice for special occasions and casual fine dining.
Wonderful fresh produce is arranged in traditional modern Australia combinations. The restaurant is run by professional and loyal team who make every effort to make your visit a pleasure.
Groups are made more than welcome at Arthur’s, with a great choice on the set menu and many attractive interior options available for wedding parties or family events.
Trading Hours Lunch: Wednesday to Friday from 12 noon Dinner: Tuesday to Saturday from 6 pm
There has been a recent surge in gluten free products being readily available on supermarket shelves. I have been gluten intolerant for a number of years and when I was first diagnosed, it was difficult to find everyday products. At the time, a loaf of gluten free bread was the weight of 5 house bricks! Thank goodness there are many more gluten free choices and products to choose from and the quality of these products have improved dramatically. Today, gluten free meals and cakes etc. are readily available at many progressive cafés and restaurants.
I thought I would share a few of my favourite recipes for easy, quick gluten - free meals;
GLUTEN-FREE FAST BEEF STROGANOFF (microwave)
Ingredients:
500g beef mince (lean/best beef) 1 packet gluten-free onion soup mix 3 cups gluten-free rice noodles ½ teaspoon ground ginger 3½ cups hot water 1 cup of sliced mushrooms 1 cup low fat cream cornflour
Method:
Microwave mince on HIGH for 5 minutes. Add packet of soup, noodles, ginger, hot water. Cook 12 minutes. Add mushrooms and cream and thicken with cornflour. Microwave for another minute.
GLUTEN-FREE CROCKPOT PEA AND HAM SOUP
I love this soup, which Joanna has been making for years. It's so hearty it's virtually a meal in itself. It's great to come home to on a winter's day. Sometimes I take some to work and heat it in a microwave, with a couple of crumbled rice cakes used as 'croutons'.
Ingredients:
1 ham hock 1 packet of split peas, green or yellow water 1 onion, chopped 1 onion whole 12 whole cloves 1 teaspoon marjoram 1 teaspoon fresh mint, chopped (optional)
Method:
Place hock in crockpot, add split peas, cover with water, add chopped onion. Stud a whole onion with cloves -- that makes it easy to remove cloves after cooking. Add spice and herbs.
Cook until the meat falls off the bone. You can cook gently all day if preferred. Discard bone, fat and onion with cloves. Chop meat and return it to the soup.
Serve with hot buttered toast (made with gluten-free bread from a health food shop if you don't have your own).
GLUTEN-FREE RICH, MOIST, SCRUMPTIOUS FRUIT CAKE (Easy to make in a microwave)
Don’t wait until Xmas to enjoy the decadent taste of rich fruit cake! When I take a bite of this fruit laden, moist, cake, it conjurs up many wonderful memories for me including hot Xmas days shared with grandparents and relatives (many who are no longer with us). My grandmother was a champion cake maker and her fruit cake would just make me, well…. drool. I think her secret was the excessive use of rum that she would infuse into the cake every day for a week before Xmas Day. In those days, Nan would have slaved over a hot oven, today, fruit cake can be made quickly and easily in a microwave oven.
1 kg mixed fruit 125g (4oz) butter 4 eggs, beaten 1 dessertspoon Parisian essence (brown colouring, optional) 440g (14oz) unsweetened crushed pineapple 125g (4oz) almonds 1 teaspoon pre-gel starch 1 teaspoon cream of tartar 1 teaspoon bicarbonate of soda 1 cup bought gluten-free flour OR ½ soya, ¼ rice and ¼ potato flour 1 tablespoon nutmeg 1 tablespoon mixed spice 1 tablespoon Amaretto liqueur* 1 tablespoon Cointreau*
The above alcohol tastes much better than Nan’s old rum!
Method:
Cook the fruit and liqueurs on HIGH for five minutes in the microwave. Add the butter and spices. Tip this mixture into a large basin and stir in the rest of the ingredients.
Line the glass dish with baking paper, pour in the ingredients, cook on HIGH for 15 minutes, elevating the dish while cooking, for example by sitting it on a small upturned dish.
Test with a skewer. (When the skewer comes out clean, the cake is cooked.)
Allow the cake to cool before removing from the container. You can simply remove the baking paper and the put the cake back in the dish it was cooked in, put the lid on and store in the fridge.
I hope the taste of this fruit cake beings back wonderful memories for you too. PS The cake seems to taste even better after a couple of days!
