Broken Glass Dessert

Yield: 12-16 servings.
This recipe is similar to the retro recipe made for most holiday potlucks;  called  Cracked Broken Glass or Cracked Ice. It was a favourite of mine because it was so light after a big meal and it tasted so great. Here I twisted the recipe a little to make it gluten and lactose free. I think it taste just as fantastic. Please enjoy

Ingredients

3 cups gluten free cornflakes. Crush fine to make about 1 cup of crumbs
2 tablespoons white sugar
1/4 cup margarine
1 package (3 ounces) blueberry gelatine

1 package (3 ounces) lime gelatine
1 package (3 ounces) strawberry gelatine
1 package (3 ounces) orange gelatine
4-1/2 cups boiling water, divided
1/4 cup cold water
1 cup pineapple juice
 1 (14 oz.) can coconut milk

  3 envelopes unflavoured gelatine 

 Water

Directions
In a small bowl, soften unflavoured gelatine in cold water for 5 minutes. In a small saucepan, bring pineapple juice and coconut milk to a boil. Stir in unflavoured gelatine until dissolved. Transfer to a large bowl; set aside until slightly thickened.
Meanwhile, combine the cornflake crumbs, sugar and margarine; press into a greased 13-in. x 9-in. dish. Chill.

Combine lime gelatine and 1-1/2 cups boiling water; stir until gelatine is dissolved. Pour into an buttered 8-in. x 4-in. loaf pan; chill until very firm.
Repeat with strawberry, blueberry and orange gelatine. In a large bowl, gently fold whipped topping into pineapple juice mixture. When flavoured gelatines are firm, cut into 1-in. cubes; gently fold into pineapple coconut milk mixture. Spoon over crust. Chill for at least 6 hours. Slice in squares. Store left overs in refregerator (if there is any)
 

Fried Egg over Kale and Quinoa

 The egg makes a wonderful sauce for the kale and Quinoa Mmmm so good

 Recipe at Fake Food Free




















 Fried Egg over Kale and Quinoa

1 tbsp olive oil
1 to 1 ½ lbs kale, stem removed and chopped
½ large onion, thinly sliced
10 – 15 white button mushrooms, sliced
¼ cup chicken or vegetable stock
Splash of apple cider vinegar
1 tbsp sunflower seeds (optional)
½ tsp sea salt
¼ tsp black pepper
¼ tsp crushed red pepper
4 farm fresh eggs
1 cup cooked quinoa, seasoned to taste

In a large skillet, heat the olive oil over med-high heat. Add the kale and turn to coat in the oil. Add the onions and mushrooms. Cook 3 to 5 minutes. As the kale begins to wilt, add in the chicken stock and simmer until it evaporates gently turning the kale to cook it down further. Add the apple cider vinegar.

Stir in the sunflower seeds if using. Cook 1-2 minute more. Season with the salt, pepper and red pepper. Remove from heat and set aside.

In a non-stick skillet, fry all 4 eggs to your desired doneness. Top will a little ground black pepper on each side.

On each plate, place ¼ cup quinoa, ¼ of the kale and one egg. Top with hot sauce and serve warm.

Coconut Nog (Lactose and Egg Free)

2 cans coconut cream (or coconut milk)

2 cups almond milk

2 cups ice cubes

1 teaspoon vanilla extract

1 tablespoon ground cinnamon (plus extra for garnish)

1 tablespoon ground nutmeg (plus extra for garnish)

Optional additions

Sweeten with 1 banana, 1 tablespoon brown sugar or 1 tablespoon maple sugar

non dairy whipped topping for garnish

Blend all ingredients in a blender on high until smooth.

Pour into glass, add a tablespoon of whipped topping and top with pinch of ground nutmeg and cinnamon

Shrimp Summer Roll

1 generous cup lettuce, Chiffonade (thinly sliced)
1 cup Enoki mushrooms, trimmed and separated (optional)

1 cup bean sprouts
1 cup rice vermicelli noodles (prepared as per package)
1/2 cup carrot, cut into fine matchsticks
4 green onions, cut into fine matchsticks
1/4 cup basil (Thai if available), Chiffonade (thinly sliced)
1/4 cup chopped mint
6 oz cooked shrimp, sliced in half lengthwise
8 8” round sheets rice paper

1. Prepare all your ingredients and set into piles close to your work surface.

2. Set about 1" of warm water in a shallow dish that is a little bigger than the rice paper wrappers.

3. Prepare your work surface with a couple of layers of paper towel in order to absorb the excess water from the wrappers.

4. One at a time, dip the wrapper in the water. Hold each one in the water until softened.

5. Set the wrapper down on your paper towel and at one end stack the ingredients: noodles (about 20g per wrapper), shrimp (3 per wrapper), then the rest of the veggies (eyeball about 1/8 of each pile).

6. Roll burrito style. Fold the bottom up, sides in, and then roll the rest of the way.

diagram from Fried Wonton for you . com

Notes: As an appetiser serve 2 per person, each with a small individual bowl of dipping sauce. 

As horderves, slice in half diagonally and set on a serving tray. With dipping sauces on the side

Tzatziki Sauce

Ingredients

• 2 cups plain Greek yogurt
• 4 cloves crushed garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh mint leaves
• 1 large cucumber - peeled, seeded and grated

Directions

1.     Line a wire strainer with cheese cloth and place over a bowl. Pour yogurt into cloth line strainer and place in the refrigerator overnight to strain most of the water has drained.

2.     Salt the cucumber and place into a wire strainer over a bowl. Let sit for 1 hour and allow water to drain out. Press excess liquid out of the grated cucumber.

3.     In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, pepper and mint. Chill the mixture for 1 to 2 hours.