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A recipe for Rachel

July 23, 2012

This is a first. A photo of the sunrise. It’s not as glorious as it could have been, but it was the scene at 5am on Saturday morning as Peter prepared to leave. In fact since he left the sun hasn’t stopped shining…

Arlo had a birthday party on Saturday. It was quite a long day.  We’d decided to take Arlo and 5 friends  to the cinema because the weather has been so rotten (they saw Ice Age 4 in 3D – very good by all accounts. I wasn’t able to go – someone had to stay home and cook).

So of course the sun shone brilliantly on Saturday. I’m not complaining. I have been trying to effect a change in the weather for quite a while now.

Birthday tea was in the garden – as it should be if you have a birthday in July.

Because Meadow was coming to the party, all the food was gluten free. I thought gluten free cooking wasn’t too difficult, but when you have to remove all traces of gluten it becomes quite challenging. I’m always up for a challenge, but when you discover that chocolate, which ought to be gluten free, isn’t, because of the contamination that could take place in the manufacturing, the whole thing begins to look quite different.

My kitchen was a gluten free zone – I even scrubbed the chopping boards and removed all traces of flour from the cracks in the wood. There was a slight wobbble when Frank and 5 chums came into the kitchen in search of French bread and nutella, but I sent them into the garden.

The party was good and kids ate  potato wedges, humous, cheese and parsley dip, tomatoes, crisps (kettle crisps), red pepper and cucumber sticks, almond macaroons, soya ice cream and jelly(vegetarian), strawberries and cream and cake. 

Gluten free birthday cake: weigh 6oz of butter from a new packet of butter (the one you have used may have breadcrumbs on it) and mix with 6oz sugar. Add 3 eggs, whites first – incorporating each white before adding the next – and then add the yolks one by one; this should stop the mixture curdling. Fold in 6oz gluten free flour. I used a mixture of rice flour, potato flour, buckwheat flour and corn flour and  a tsp gluten free baking powder. It might need a little water. Put into 2 greased and floured 8″ round tins and bake in a moderate oven until golden – about 35 minutes. Allow to cool and fill with blackcurrant jam and butter icing (2oz butter and enough icing sugar to make a spreadable icing – about 5oz? I usually add a bit of water so it’s not too buttery) and pile whipped cream and raspberries on the top.  Went down a storm. You wouldn’t know it was gluten free.

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One Comment leave one →
  1. A Table in the Sun permalink
    July 24, 2012 4:00 am

    How nice that you went to all that trouble to make gluten free food for your friend. One of my friend’s did that this weekend, and it made me feel really good that she worked outside her comfort zone just for me.

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