Glutenfree Jaffa cakes

These chocolaty, spongy and orangy yummyness are based on the cakes that bares thesame name, but with minor differences. I used marmalade and made them gluten-free.

I found the maine recipe on this PAGE, but I had to make it a little bit different. It is not so difficuIt to make these cakes, it is just a little time consuming because of the different

ingredients needs some time to settle, for making these you just need some patients.

Cruncy empanada Ilocano ala Liza

These empanadas are made with rice flour and so they are gluten free.

I had never tried these untill I came across a vendor when I was in Oslo celebrating the Filipino independents day. They were quite popular and the vendors selling these could not make them fast enough and had a long waiting list. Nothing to do then than add my name to the list and I finaly got my empanada after a three hour wait.

Ilocos i a region on the the Philippines most northern Island and consists of 4 different provinces.

I made my version of this Filipino snack since I could not get hold of  annatto  powder that gives the empanadas its color.

Annatto is a dye/food coloring that is much used in South America and some places in Asia. It is also used to color cheeses such as Cheddar, Gloucester, Red Leicester. In Spanish dishes where you use saffron the saffron can be replaced by annatto powder. Annatto has a slightly peppery and nutmeg like taste.

Since I did not have any annatto powder , I used rice flour and yellow cornflour to give the empanadas som color, yellow instead of orange

This makes about 6 empanadas

Dough

250 g rice flour
250 g corn flour

3 tbsp taste neutral oil
1 tsp salt
1 pinch pepper
1 pinch nutmeg

5,5 dl water

Mix all the ingredients in a bowl untill you get a nice doughy consistency.

If it is to dry add 50/50 oil and water, to wet and 50/50 rice and corn flour. Adjust the dough as you see fit.

Meat filling

200 g minced pork
1/2  finely chopped onions

2-3 cloves of minced garlic

2 tbsp balsamic vinegar

salt and pepper

Mix al the ingredients together and let it sit for a little while, so all the flavours get mixed together. Saute the meat and set a side.

Vegetable filling

1 glove minced garlic

1/2 onion cut in thin strips

3 dl bean sprouts

3 dl Shredded cabbage

2 tbsp oil

6 eggs

Saute all the vegetable until nice and limp

Heat up the oil so it is ready for frying

Take a piece af the dough and roll it as thinly as possible between two sheets of plastic. It is easier this way and the empanadas are easily loosened from the surface

Place 2-3 spoonfuls of vegetable on the flattened dough and make a nest.

Crack an egg in the middle of the nest.

Place 2-3 spoonfuls of the meat filling on top.

Fold the dough in two

pinch the edges together and cut off excess dough.

Fry the empanadas crisp on medium heatfor about 5-7 minutes on each side untill they are nice and golden.

Remove the empanadas and let them drain.

Enjoy them while they are hot.

Palitaw, fililpino rice duplings

With palm sugar

I learnt how to make these as a child and  it is probably that long ago since I made them. Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Palitaw means to let something float, these little treats is dropped in boiling water and when they float they are done.

I made half of them with coconut sugar and the other with cane sugar,
Coconut Sugar  is produced from the sap of cut flower buds of the coconut palm and has a special aromatic caramel-like taste. Coconut sugar can substitute honey, plain white or brown sugar. Coconut sugar has a l ower glycemic index, GI, than plain white and brown sugar.

I liked the one with coconut sugar the best.

With regular sugar

500 ml glutinous rice flour

260 ml water

1/2 cup sugar

1/2 cup toasted sesame seeds

1 cup desiccated coconut

Combine glutinous rice flour with water and mix until a dough is formed.

Boil water in a saucepan.

Scoop about 1 tablespoons of dough and roll into a ball.

Flatten the ball  using the palm of your hands and put them in boiling water.

When the float up the are done, remove them from the pot and set it aside allowing water to drip.

Combine sugar and roasted sesame seeds then mix well.

Roll the rice cake in grated coconut then in the sugar-sesame seed mixture,

Arrange in a serving plate then serve. Share and enjoy!