'Twas Brillig (part two)

The saga continues... The cupcakes which were made were a big cheat - yes, it is okay to cut corners where you can. These are the Macro brand vanilla cupcake mix which are, except for excessive vanilla, failsafe. Plus I knew they worked with egg replacer for our allergic guest. Two batches of these were made in different sized and coloured papers and with a few different coloured frostings (Hoppers natural colours) to give the illusion of more variety. You could also add some carob powder or golden syrup to some of them to give flavour variety without having to make separate batches of cake. They were also used as a party favour.

The cakes for taking home were placed in plastic tumblers which were bought from a cheap shop and then put into cellophane bags and tied with a ribbon.

There was also fairy bread with natural sprinkles - some was gluten free and some made with Baker's Delight bread. My friend brought the gluten-filled type and used cookie cutters to achieve the teapot and teacup shapes.

There were also gluten free bread-and-butterflies; these were made using my bread recipe that was sliced, spread with nuttelex and then cut with butterfly cookie cutters.

Pink milk was served as the main drink - a sugar syrup made from two cups of sugar and 2 cups of boiling water was made with vanilla essence and cochineal added. This was mixed into both rice milk and dairy milk and put into teapots on the table. You tend to need a bit more cochineal than you think and as it is diluted again into the milk.

The lolly table had most of the usual failsafe lollies, plus a few that I had made.

The last picture was a recipe I found for conversation hearts (does anyone remember these?). The recipe needed tweaking and in my rush I didn't measure or write anything down. So, unfortunately, a recipe for that will have to wait.

Activities were kept minimal. The kids played croquet and had a great time doing so. I had planned to have a caucus race, but the ground was uneven ad covered with lots of sticks, so I abandoned the idea as I didn't want any injuries. I tried to think of a way to paint roses red without getting paint on party clothes too. They could have coloured with pencils, but in the end they had too much fun playing amongst the trees, eating party food and playing croquet.

The birthday girl - Making the dress also filled a lot of my party prep time

There were party favours other than the cakes. I chose to keep these non-food items. There had been plenty of lollies and sweets consumed at the party, so I felt that the the kids  didn't really need to take more home. We had a variety of different Alice in Wonderland books that the kids received depending on their age. The older children got a paperback version of the stories, the younger ones got a few different colouring books, and the older boys who I knew would not be into these at all got a pack of jumbo playing cards. They also all got a bubble wand (I mean who doesn't like bubbles).

The wrapped book and bubble wands ready to be taken home.

I'll put the cake in it's very own post, in order to make it easier to find.

'Twas Brillig

Birthday, birthday, birthday, Christmas, birthday. That's how it goes in this family and all quite close together. This time of year is a test of my sanity and my stamina in the kitchen. Sometimes I think I'm going to fail the test, but I usually manage a flukey pass. The most recent birthday was no exception.

I have been mentally planning this birthday for quite some time, buying bits and pieces when I saw them and gathering ideas. Although in keeping with my standard form, most of the actual work is left until the last minute.

This party was as much about the decorations and setting as it was about the food and since I'm a bit over the top I wanted everything to be fabulous; it was passable. I didn't have as much time to set up as was really needed and, well if I let them, these things can just get bigger and bigger.

The lolly table

 

Cups laid out on the adult table

Unfortunately, due to the nature of gluten free food, a lot of food needs to be prepared as close to the party as possible, so the afternoon tea setting was really quite perfect. It also meant that everything was finger food and nothing needed to be heated which was very handy. There was also a child with an egg allergy, so most of the food needed to be egg free. Some allowances were made on our intolerances in order to keep things eggless.

The favourite food item of the day was the toadstools. They were made a few days before and are very easy. I used a small amount of dairy in them, but if you are able to eat eggs please use royal icing instead of the white melts.

Toadstools
Ingredients

• Marshmallows - standard sized, cylindrical.
• Marshmallows - larger domed.
• White melts (or royal icing)
• natural food colours

Method

1. Gently melt the white chocolate melts using the microwave on short bursts or a double boiler.
2. Spread a small amount of melted chocolate on the end of a cylindrical marshmallow and stick it to the middle of the flat side of the larger ones. You can use an ice cube tray or an egg carton to help you keep them straight while they set.
3. Add a small amount of colouring to chocolate and use a skewer or toothpick to make spots on the cap. 
4. Leave to set.

There were a variety of biscuits mostly my standard recipes that were presented differently. The iced biscuits were used with fondant so I could could make egg free biscuits and use the same topping. The egg free version was from Kersten's book and the recipe for the fondant was found on the Domestic Diva's blog. The fondant was coloured with Hoppers Natural colours and stamped with a clean stamp. If you like this idea, I would suggest you have separate stamps for craft and food so you don't get any contamination.

The Diva's Marshmallow Fondant Icing
Ingredients

• 600g icing sugar
• 225g marshmallows 
• 1 ½ tablespoons water 
• Extra icing sugar for rolling 

Method

1.  Place marshmallows and water into a microwave bowl and nuke for 30seconds on high.
2. Stir until smooth (cook for another 30 seconds of necessary)
3. Add icing sugar and stir until combined (I did it by hand)
4. If necessary add extra sugar until no longer sticky, but not so stiff as to be unrollable.
5. Wrap very tightly with cling wrap and rest until needed.
6. Can be made several days in advance, put wrapped fondant into a ziplock bag or airtight container to prevent any drying.    

Make sure you use a lightly oiled surface to roll the fondant. I thought that rolling it between baking paper would be enough. It wasn't. The tiniest amount of oil sprayed onto the paper made it so much easier. Cut the fondant using the same cutter you used on the biscuit and then press the stamp firmly into it (without completely squashing it) before laying on your biscuit that has been lightly spread with Vienna cream frosting.

I tried to use sprinkles to make patterns. Don't bother trying that. Aside from it being ridiculously time consuming they don't stick to the fondant.

You could use any natural colour you want for these to match your theme or use none at all. The white is very pretty and you can get a great decoration from the stamp alone.


The other biscuits were made using the melting moment dough.





Chess Board Cookies
Method

1. Take a quantity of melting moment dough. Halve it and add a tablespoon of carob to a portion of the dough. 
2. Use a lined swiss roll tin (or similar) and pressed and rolled half of the dough into it (I didn't use the full length of the tin).
3. Repeat this with the other portion of dough (making sure to use the same portion of tin as the previous piece). Then lay one on top of the other and freeze until very firm.
4.  Cut the dough into four, lengthways and lay two on top of each other making sure your colours are alternated and press them together gently (you will have two logs with four layers each). Freeze again.
5. Now cut lengthways slices about 1cm thick and stack them with alternating colours, four layers thick. Freeze again.
6. Cut slices crossways from the end and lay on a lined baking tray and bake for about 12mins at 160°C.
7. Cool on racks.

Walrus and Carpenter Oyster Biscuits

Method

1. Beat 2 Tablespoons of rice milk into one quantity of melting moment dough.
2. Fill a piping bag that has a large round tip fitted to it with the dough.
3. Roughly pipe the dough into tear drop/oyster shell shapes. Try not to make them too thick. Ridges, bumps and texture are desirable!
4. Bake at 160°C for about 12 mins or until cooked (this depends on the thickness of the dough)
5. Tinge some vienna cream icing pink with cochineal and pipe onto half of the biscuits. Place a Hoppers silver pearl on each and top with another biscuit.

Since this post is becoming a bit too long I'll split this between a few so that things don't get too hard to find.

See you in the next one!

Spring

So spring is here and nearly gone. I have been wanting to share this one for a while, but have had some really good recipes that I had to add first.

We celebrate a few extra holidays in our house. You may remember the pumpkin pie from our autumn feast or have seen pictures of our yule feast on my Facebook page. We celebrate the standard ones too, but really enjoy having the old school seasonal celebrations. They fit with the weather, with fresh food available at the time.

On the 22nd September it was the spring equinox, so we had our Ostara party. Or I guess you could call it easter or Eostre. So you get the theme - flowers, bunnies, eggs, butterflies - Spring things. And what better way to do it than a garden tea party. The table was set with all my china along with glass jars and cups with fresh flowers (these were the rather smelly kind, if you're smell sensitive use ones that are low fragrance).

 
No new recipes for this party, just reshaping some that I already have.

Flower and butterfly shaped biscuit wands made to the iced biscuit recipe or the gum free recipe.  These were decorated with white icing and natural sprinkles and coloured sugar. This is so basic to do, but something I forgot about for a long time. You know exactly what you are getting with these, and if you use homemade colours they can be completely failsafe.     

I used the gum free recipe for these biscuits

Coloured Sugar
Ingredients

• 3 Tbsp sugar
• A few drops natural colour of choice

Method

1. Place sugar and colour in a small container or ziplock bag.
2. Shake until the colour is evenly distributed through the sugar
3. Store in an airtight container.

Also made using the coloured sugar were rice crispy eggs. To shape them I use little plastic eggs, the kind you would normally put treats inside for Easter.

Rice crispy eggs

Rice Crispy Eggs  
Ingredients

• 4 cups crunchy puffed rice
• 200g white marshmallows
• 80g nuttelex
• Coloured sugar

Method

1. Place rice puffs into a large mixing bowl.
2. Slowly melt marshmallow and nuttelex in a saucepan over low heat. Stir continuously to stop it sticking and burning.
3. When it is relatively smooth pour over rice puffs and stir until well combined.
4. Lightly grease the inside of the eggs and pack the rice crispy mixture into both sides and squash them together.
5. When they have set gently ease them out of the eggs and dip one end in coloured sugar.

If you wanted to do these as something the  Easter bunny has left you can coat inside half the egg with the sugar and leave them in the egg to make it less messy.

My friend made vanilla cupcakes that had a split marshmallow on top to look like a flower and tea cup biscuits which were an Orgran thistle shortbread biscuit topped with a marshmallow, sprinkles and half a lifesaver (not failsafe, but similar could be made from royal icing) all stuck together with royal icing.

Meringue peeps, Teacup biscuits, quiche, scones and iced biscuits

Meringues were piped in the shape of peeps or little chicks. I tried adding a bit of saffron to them for colour, but the little that I used gave no real colour, but drastically changed the flavour... not something I would do again. You could also add little dots of icing or carob to make eyes.

There were also scones & jam, little chicken & mayonnaise wraps, mini quiches and pink vanilla milk (rice milk for mine, cow milk for the others) in teapots for the kids to drink. 

Wraps, quiche and flower cupcakes

The activities were loads of fun, the kids made birdfeeders by sticking birdseed to toilet rolls using flour  and water glue and took them home to hang in the garden.

My friend brought blank animal masks and the children decorated them with glitter, sequins, pompoms and textas.

Making masks

The grand finale was an egg hunt in the yard for plastic eggs with treats.

They all took home seedlings to plant; a bean, a purple cabbage and a decorative one. A great non-food idea for easter too, just make sure your seedlings are right for the season.

Now to prepare for the Summer Solstice!

Nitwit! Blubber! Oddment! Tweak!

These are the words with which Albus Dumbledore kicks off the welcome feast in Harry Potter and the Philosopher's Stone.

The boy loves Harry Potter a lot. He started reading the books late last year and has just started the last one in the series. His food was even further limited recently due to some medication he needed to take and it really upset him. When you have a narrow diet to begin with, taking away all his favourite things was very traumatic, even if it was only for a few weeks. So he was talking about when he could eat properly again and how he wanted some Harry Potter food. Our little talk about a couple of meals got completely out of hand and ended up with us inviting some friends over for a Hogwarts Feast. To be honest it was like a party and you could use these ideas to create your own failsafe Harry Potter party. I threw this together in six days, so with a little bit more time something far grander could be created.

The living room was decorated along the lines of the Hogwarts Great Hall. The boy made candles by cutting a sheet of white cardboard into long rectangles and sticky taping a piece of cellophane to the top. I strung fishing line around the room and stuck the candles to it. The rest of the decorations were wizard portraits (found via google) printed and stuck to the walls, and Hogwarts and House crests printed and hung on odd bits of black fabric I had. We had a trestle table for the kids table and the teachers (grown ups) got to sit at our normal kitchen table.

A Hogwarts style feast is incredibly easy to do failsafe. It is all English style food; the first feast in the first book describes roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes and chips, Yorkshire pudding, peas, carrots, gravy and ketchup. Obviously not all of that is failsafe, but a large part of it is. My son got to choose what he wanted and that was lamb chops, sausages, baked potatoes, Yorkshire pudding, brussel sprouts, cabbage, beans and bread. The visiting kids mostly ate sausage sandwiches and Yorkshire pudding, but he helped himself to extra vegies. All of this was washed down with bottles of "butter beer".

Serving themselves from big platters was fun.

The grown ups got bonus pumpkin and mulled wine

Dessert was going to involve more choices and be more feast-like, but I ran out of time, so there was just ice cream sundaes from "Florean Fortescue's Ice Cream Parlour". I used Kersten's rice milk ice cream recipe as the general base for five different flavours. We had vanilla, carob fudge, caramel, pear and vanilla and banana (moderate amines), with mini marshmallows and natural sprinkles on top. There were plans to make some sort of caramel sauce to go on top, but again, time dictated otherwise.

No visit to Hogwarts would be complete without a trip to "Honeydukes" sweet shop. This is where failsafe went slightly out the window. We had "Bertie Bott's Every Flavoured Beans" (natural jelly beans), Sherbet Lemons (also natural ones from the supermarket), Sugar Quills (homemade), Acid Pops and drops and Pear pops and drops (homemade), Werewolf Fangs (milk bottles), Vanilla and Carob Fudge (Carob made to Kersten's recipe, vanilla was experimental I'll make it another time before I post a recipe for it) and Cauldron cakes (homemade carob muffins with natural green tinged icing, a natural snake and a pipe cleaner handle).

The big Honeydukes logo came from here

Dumbledore has a dish of these on his desk	Another Dumbledore favourite
The labels for the bags were printed from here	Bertie Botts Every Flavour Beans-A risk with every mouthful
Cauldron Cakes	Snakes are optional extras

My son absolutely loves the Butter Beer. It is sweet and buttery, has an amazing head and looks like a cross between beer and coke.

Butter Beer
Ingredients

• 60g nuttelex
• 1 cup brown sugar
• 80ml rice milk
• dash vanilla essence

Method

1. Place nuttelex and sugar into a saucepan and cook over a low heat until melted and combined.
2. Add rice milk and increase temperature. Boil for about a minute.
3. Store in the fridge until you need it.
4. Before serving heat gently in the microwave as the nuttelex sets.
5. Dilute to taste with soda water. This made five serves for the kids - about half a beer bottle each.

We served it in clean, empty beer bottles that had new labels put on them. There are loads of different labels to choose from when you google it. I printed them and used double sided tape to stick them to the bottle.











 Sugar Quills

The sugar quills were made with my standard lollipop recipe  with vanilla flavour. I added a white food colouring to them, but this is not really necessary. The major difference is in the method. These need to be pulled. You will need to have the oven on at about 80˚C to keep the pieces you aren't working with soft.




Method

1. Once your candy is cool enough to pick up (with protective gloves) stretch and fold it over repeatedly until it is opaque and glossy.
2. Using scissors cut a portion of soft candy (I made five large quills to a batch of candy), put the rest in the oven. 
3. Cut another small piece from what you have and gently shape it into a longish stick. Lay it down.
4. Shape your other piece into a flat oval and lay it lengthways onto the other piece. This will be you feather.
5. Using scissors snip the edge of the feather in towards the spine on an angle to make it feathery.
6. All of this needs to be done very quickly before the candy hardens.
7. Cut a portion from what is in the oven and repeat until all candy is used.
8. Wrap in cellophane.

There are so many ideas online for Harry Potter parties and you are really only limited by how much time and effort you want to put in.

Rice Crispies

This is a recipe straight from the Fed Up Cookbook, but with a little difference.

I had tried the recipe quite some time ago when we first started gluten and dairy free as I thought it was going to be an easy treat. The result was very disappointing. More squishy than crispy. I asked my foodie friend Vibey how it could have possibly gone wrong. "Homemade marshmallow" she said. Followed by "What? Rice bubbles have gluten in them! Maybe it was the ones you used". Since there is about three ingredients in this recipe and two of them were possible culprits, I didn't bother to make them again.

Until recently. I was at a different health food shop to usual and spotted these.

Soland Puffed Rice. Ingredients: rice.

Anyone who is gluten free and failsafe will know that you just can't get crunchy puffed rice cereal that doesn't have other things in it. These are different. They looked different in the packet and the packet didn't feel soft and squishy, but they were pricey. It was worth it though. They are crunchy and sweet and really good.

Rice Crispy Bars
Ingredients.

• 4 cups crunchy puffed rice
• 200g white marshmallows
• 80g nuttelex

 Method

1.  Line a slice tin with baking paper.
2. Place rice puffs into a large mixing bowl.
3. Slowly melt marshmallow and nuttelex in a saucepan over low heat. Stir continuously to stop it sticking and burning.
4. When it is relatively smooth pour over rice puffs and stir until well combined.
5. Tip into lined tin and press down firmly. I find that a piece of baking paper over my hand makes it easier.
6. When completely cool cut into bars.

Variations
 - Add about a tablespoon of carob powder to the marshmallow mixture for a change of flavour.
 - For special occasions sprinkle with some natural sprinkles when you are pressing into the tin.

A very mild carob version.

These would be a great and very easy addition to a party table too.

Try not to eat them all before the kids get some!