Monthly Archives: September 2018

About Gluten Free Appetizers

If you are having a party there is no reason that you cannot indulge in the appetizers that you have created for your other guests, as there are many great tasting appetizers you can fix. Gluten is the protein found in spelt, barley, and wheat, which people who have celiac disease cannot tolerate. These appetizers are naturally gluten-free. One example of a gluten free appetizer is a mini-egg frittatas that are made with minced vegetables, bacon bits, and cheese. When you use crackers to put appetizers on read the ingredients to make sure that they are made using rice flour. These crackers can be wheat or cheese flavored. Before making the appetizers, use a recipe book that contains only gluten free recipes because with other recipes you will have to read them carefully to make sure that they do not contain ingredients like wheat.

Fruit and cheese plate

This is a simple appetizer and can be served with a fruit dip that is cream cheese based to add a little more sweetness to the fruit appetizers. It is best that you make your own because the ones in the store could contain ingredients that are wheat-based. You could also make a caramel-based fruit dip but do not buy it in the store ready-made because the caramel color could be wheat based. Homemade caramel is gluten free naturally.

Other simple gluten free appetizers

• Shrimp with homemade cocktail sauce of horseradish and ketchup
• Tortilla chips with fresh guacamole and tomato salsa
• Vegetable sticks with hummus
• Asparagus spears that are wrapped in prosciutto, which is a thinly sliced, uncooked Italian dry-cured ham. All you need to do is warm it in the oven.
• For a spicy appetizer make buffalo chicken wings with a hot sauce dip you make yourself
• Using slice turkey and cream cheese, put them on a romaine lettuce left and make roll-offs. If they are too big you can cut them in two or three pieces and secure them using toothpicks
• Cheese and dips served with bread
• Brie cheese on baguette slices that are toasted

Appetizer ingredients to avoid

Some ingredients should be avoided when making appetizers that are gluten free because they can be manufactured with wheat.

• Barbeque and Worcestershire sauce because of the caramel coloring
• Soy sauce unless it is certified as being one

One important thing to note is that if you decide to make appetizers that are not gluten free and some that are, do not use the same utensils for both appetizers because there is a risk of cross-contamination. To help avoid this make the gluten free appetizers first and mark them as such.

This Easy Dessert Recipes for Easter Dinner

I love everything about Easter dinner from the ham to the rolls, but I also love the dessert and wanted to share two of my family favorites with you.

The first one I want to share with you is peanut butter pie. This is a very easy recipe to make and your family and friends will love it.

You will need the following ingredients to make the Peanut Butter Pie:

  • 2 cups whipped topping
  • 1 cup powdered sugar
  • 1/2 cup peanut butter
  • 1/2 block cream cheese, very soft

Mix the whipped topping, powdered sugar, peanut butter and cream cheese together until very smooth and then pour into your pie crust. You can buy a pre made graham cracker crust or use the recipe below to make one of your own. When you have the pie in the crust cover and put in the fridge until firm and then serve.

To make the graham cracker pie crust you will need:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/3 cup sugar

Mix the graham cracker crumbs, butter and sugar together and then mix into a pie pan and bake at 400 degree F. for 10 minutes. Let cool and the put the pie filling in the crust.

Tip for Making Peanut Butter Pie:

  • You can also use a regular pie crust instead of a graham cracker crust.
  • You can put whipped topping on top of the pie or wait and put it on each slice when served.
  • You can try crunchy peanut butter (I have only used creamy peanut butter in mine).
  • Can be made the day before and stored in the fridge until time to serve.

The next Easter dessert recipe is for Amber’s Apple Dessert and you will need the following:

  • 1 crust (I use refrigerated canned crescent rolls)
  • 1 can apple pie filling
  • 1/2 cup oats
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/4 cup butter
  • 1 tablespoon cinnamon

Put the crust in the pan and spread the apple pie filling over the crust. Mix the flour, brown sugar, oats and cinnamon together. Cut the butter into the mixture with a fork or pastry blender or you can even use your hands. Mix the butter in until the mixture is crumbly. Sprinkle the mixture over the apples and bake at 350 degree F. for 25 minutes. Remove from oven and pour the glaze on top of it.

To make the glaze you will need:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Mix the milk, vanilla, and powdered sugar together until very smooth.

Tips for Making Amber’s Apple Dessert

  • For the crust you can use crescent dough or pre-made pie dough that you roll out or you can make your own pie dough.
  • You can also use other pie fillings in the place of the apples such as peaches, strawberries or blueberries.

I hope you enjoy these recipes at your Easter dinner and make them part of your recipe files for future Easter dinners.

Bakers Blue Label In Marie Biscuits

The Marie Biscuit has been around for a long time and still is one of the most famous biscuits around town. The simplicity allows you to cook with them, add ingredients to them or to eat them just as they are.

Have you ever tried putting something on top of these biscuits? You can make miniature jam cakes that fill you up with sweetness like no other. If you don’t have a cake around somewhere in the fridge this is a perfect substitute.

Marshmallows work perfectly too. This is possibly one of the best sweet treats to make for yourself. All you need to do is place a marshmallow between two of the Marie Biscuits and put it in the microwave for a couple of seconds. A delicious melted marshmallow treat.

If you are having a party and want different treats besides cupcakes or tarts you can make sweet treats yourself. Dress up this biscuit with chocolate and sprinkles and serve it as a delicious dessert on the buffet tables. This works well for New Year parties, Easter parties or Birthday parties.

Most cheesecakes have a base that uses this biscuit. You can either make the traditional cheesecake or Tiramisu.

Traditional cheesecakes can either be baked or chilled. Crush the biscuits and layer them on the bottom of the pan. To give the base extra excitement you can add lemon juice, orange juice or zest prior to adding the mixture to the pan. Make sure you add a little sugar.

For the Tiramisu, you need to layer the biscuit between cream cheese, cream and chocolate shavings. Usually finger biscuits are used to absorb the espresso but Marie Biscuits work just as well. This cake does not require baking. Make sure you make a nine cup pot of espresso and add three teaspoons of sugar per cup.

Another trend present that can be seen all over the web is dessert balls. The crushed biscuits allow the dessert to stay stiff whilst being chilled and frozen for the baking or frying process. All that needs to be added is a chocolate dough which usually consists of milk, egg and flour, depending on the recipe and how it needs to be cooked.

Making sweet treats should not have to be complicated. They are delicious and deserve to be made as often as possible. Whether you want to impress a group of people or just want to have a party for one, these treats are great to have on the plate. Marie Biscuits can be found in bulk at a cash and carry wholesaler if you use a lot of it because they simply are the best.

About Greece Sesame Product Suppliers

The Sesame Seed is considered to be the oldest oilseed crop known to the man-kind and is grown in the wild. It is also known by the name of the ‘survivor crop’ as it can bear the highest of the temperature, droughts, floods and excessive rains. This crop grows at its best on a well-drained fertile soil. An adequate amount of moisture is required for the germination and its speedy growth.

The Production

In 2013, the most productive sesame yielding farms were in Greece. It reported a yield of 0.69 tons per hectare and it was the highest yield nation-wide. Africa is the master producer of sesame seeds followed by India, China and Tanzania.

The Trade

The year 2010 saw the largest global trade of the sesame seeds. It was recorded as one billion dollars world-wide. Till date, the prices have ranged between 800 USD to 1700 USD per metric ton. The seeds are sold across the world with a wide price range on the basis of quality perception, basically upon its looks and size.

Nutritional Information And Cuisine

Dried whole sesame seeds are rich in calories and are composed of dietary fiber, carbohydrates, proteins and fats.

As far as its use for cooking is concerned, the seeds are used in many different global cuisines. Pasteli, the Greek sweet candy comprises of honey, sugar and sesame seeds. The bifteki is another famous Greek delicacy involving the vegetables and the sesame buns. The sesame cookies are the specialty of Greece.

The Allergies

The ‘survivor’ seed has different qualities and one such quality is possessed by it that makes it unique at the other side. There are people who are allergic to sesame seeds. If one feels any of the symptoms mentioned below, then it is an indication that the person is allergic and should abstain from sesame.

· Nausea

· Vomiting

· Flushing in the face

· Itching in hands

· Coughing

These are common symptoms and the signs that are an early warning for a person. If not taken proper precaution, they may turn from bad to worse in no time.

Health Benefits Of Sesame

The sesame seeds play a vital role as a home remedy. They provide benefits to everyone’s health. Major benefits that people receive are as follows.

· A high protein food- Sesame seeds are full protein food and comprise of 4.7 grams per ounce.

· Reduces blood pressure- Sesame seed oil contains magnesium which helps in reducing the blood pressure.

· Improves digestion- The fiber content present in the seeds improves the digestion.

· Anti-cancer shield- Anti cancer compounds like magnesium and phytolestrols stops the growth of cancer in body.

· Relief from Arthritis- A regular massage from sesame oil heated moderately terminates the joint pain and provides relief. The high copper content is responsible for strengthening the bones and the muscles.

Coppiette Food

Every year, spread over the first ten days in May, the Festival of the Coppiette is held in the town of Marcellina, some thirty kilometres north east of Rome in the province of Lazio. Organized by the Committee of the Butteri (mountain herders), it mirrors simultaneous celebrations dedicated to the Madonna del Ginestre. However, the committee is concerned less with hunger of the soul and more with that of the stomach.

Coppiette are strips of meat that have been dried, cured with salt and pepper and then seasoned with fennel and pepperoncino (hot Italian chilli peppers). South East of Rome, in the province of Frosinone, the locals include garlic and white wine to make coppiette ciociare. This is simple fare and was part of the staple diet enjoyed in times past by both farmer and humble peasant. It has some close relatives. Coppiette would have been understood as jerky to the pioneers opening up the American West in the nineteenth century, and to the native Indians the settlers encountered. The Dutch voortrekkers (meaning literally fore-pullers) who made the great trek across South Africa to escape the British in the 1830’s and 1840’s, were sustained by something strikingly similar – they called it biltong.

It’s not hard to understand its appeal. These dried meats are rich in protein and residual fat. They also have high levels of salt added during the drying process to inhibit any bacterial activity. The tired and hydrated Lazian farmworker, after a day in the field, chewed on coppiette and was quickly revived by a concentrated shot of energy and nutrients. These ‘sticks’ of meat packed away to almost nothing in his pocket; they were also inherently stable because all the excess fat and moisture had been removed. Nestling in the dark recesses of a pack or pocket, they could last for days or even months.

Then and now, the raw material used to make the cured meat depends on the location. The cowboys and native Americans cut strips from beef and game species including buffalo, deer and moose. In South Africa biltong made from beef remains the most common variety available, but today the Afrikaaner also uses ostrich and game species including kudu, wildebeest and springbok. In the Lazio region of Italy, horse and donkey were the common options available. Today most coppiette are made from pork.

However, with their aversion to pork, the Jewish community makes its own version using beef. A good butcher might be able to sell you some coppiette using meat sourced from the prestigious Maremmana, a breed of cattle reared in Maremma, former marshland straddling southern Tuscany and northern Lazio. If you visit the small town of Genzano, residents might offer you their own rare speciality using meat from the donkey.

In times past, no part of the animal was wasted; today butchers, and those still making it in the home, concentrate on the sinewy muscle tissue surrounding the ham, shoulder or abdomen. Strips 10-15 centimetres long and 2 centimetres thick are cut from the carcass and seasoned in wooden vats, before being gently cooked for half an hour in a refractory brick oven fired by brushwood. Any excess water is drained off and the meat is baked for a further half hour before being left to dry for up to 48 hours in wire cages.

Coppiette, like their South African relative biltong, differ from jerky in this respect. While the latter is dried in the sun or over fires, biltong and the most traditional coppiette are air-dried in the cold months of winter. Lazio makes its speciality year-round and in other months it follows the jerky method and employs a special drying room. In both instances, the dried meat is tied together with string in pairs, or coppiette (meaning ‘little couples’) and matured for two months. After a final, very light smoking the finished product is bagged up or packaged in trays ready for sale in taverns, butchers’ and wine shops.