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It’s a Hit! Aldi’s Has No Gluten Range

I have been trialling Aldi’s Has No Gluten Range.

I have made their Tiger bread mix. I really didn’t like the taste and texture of this one.

Next I made the carrot cake mix! This one is a winner! Great tasting and texture.

This weekend I made their Chocolate Mousse cake from the range! Amazing! Beautiful chocolate taste. Light in texture and the mousse component was easy to make you only needed cream and the mousse mix they provided!

I have tried many gluten free ranges and so far Aldi is a winner for me. What are your favourites? Let me know on the comments below.

Aldi’s Has no Gluten Chocolate Mousse Cake
Aldi’s Has No Gluten Carrot Cake Mix

And how can I forget! I tried their brownie mix! Double amazing! I added chocolate chips and Reece’s pieces and pistachios. The brownies are very fudgy and has a delicious chocolate taste. Another one I will be making again.

Aldi’s Has No Gluten Chocolate Brownie mix

I have a few more to make. I will put up the results once I have made them!

Thank you for reading my blog posts.

Wishing you all a wonderful day!

Vicky 🌻

Vickys Handcrafted Designs

Disclaimer: I am not affiliated nor paid by anyone for my opinions. These are my own opinions and products I chose to trial are my own decision to buy and trial them.

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BBQ Chicken Drumsticks and Wings and Baked Potato Dinner

Winter is well and truly upon us! Keeping warm is essential and that includes eating a hearty dinner. This recipe will suit everyone in the family including those with gluten and lactose allergies and the fussy eaters. It is easy to prepare and while its baking in the oven you have plenty of time to attend to other chores!

PREP TIME: 1 HOUR + 6-8 HOURS OR OVERNIGHT MARINATING OF CHICKEN

SERVES 6

COOKING TIME : 1 HOUR

BAKED CHICKEN

INGREDIENTS

2.5 KG CHICKEN DRUM STICKS AND WINGS

1 TABLESPOON OF CANOLA OIL

2 TABLESPOONS OF BBQ SAUCE

1 TEASPOON OF DRIED OREGANO

1 TABLESPOON OF DRIED PARSLEY

SALT TO TASTE

INSTRUCTIONS

  1. WASH AND DRY CHICKEN, PLACE IN A LARGE CERAMIC BOWL, ADD OIL, BBQ SAUCE, DRIED OREGANO, DRIED PARSLEY AND SALT, MIX THOROUGHLY AND WRAP BOWL WITH PLASTIC WRAP, PLACE IN REFRIGERATOR TO MARINATE FOR 6- 8 HOURS, OR OVERNIGHT IF POSSIBLE.
  2. PRE HEAT OVEN, BAKE CHICKEN IN 180 DEGREE CELSIUS OVEN FOR ONE HOUR, TURN CHICKEN FREQUENTLY TO PREVENT BURNING.
  3. SERVE WITH POTATO BAKE AND A GARDEN SALAD.

 

POTATO BAKE

3 LARGE SWEET POTATOES      (YOU CAN ALSO USE 1 KG OF WHITE POTATOES INSTEAD FOLLOW THE SAME SAUCE RECIPE)

1 TABLESPOON OF MARGARINE

2 TABLESPOONS OF GLUTENFREE FLOUR

500 ML OF LACTOSE FREE MILK

1 TEASPOON OF CINNAMON

1/4 TEASPOON ALLSPICE

1 TEASPOON DRIED PARSLEY

2 TEASPOONS OF SALT

INSTRUCTIONS

  1. PEEL AND WASH THE POTATOES, SLICE LENGTHWISE.
  2. SPRAY A 20 CM CERAMIC BAKING DISH WITH COOKING SPRAY, LAYER POTATOES, SPRINKLE EACH LAYER, VERY LIGHTLY WITH SALT. SET ASIDE
  3. PLACE A MEDIUM SAUCEPAN ON LOW HEAT, MELT 1 TABLESPOON OF MARGARINE, ADD 2 TABLESPOONS OF GLUTENFREE FLOUR AND STIR TO COMBINE.
  4. STIR THE MARGARINE AND FLOUR UNTIL A SOFT BALL IS FORMED, GRADUALLY ADD MILK, STIR WITH EACH ADDITION, TO ENSURE A SMOOTH SAUCE IS FORMED.
  5. ADD 1 TEASPOON OF SALT, PARSLEY AND SPICES AND MIX THROUGH, LET SAUCE SIMMER UNTIL THICKENED, TAKE OFF HEAT AND POUR OVER POTATOES.
  6. PLACE POTATOES IN AN OVEN AT 180 DEGREES CELSIUS FOR ONE HOUR, SERVE WITH BAKED CHICKEN AND GARDEN SALAD.

 

This is a family favourite we have enjoyed for years. If sharing my recipe please quote  my website you can also find me on Instagram and Facebook or  Vickys Handcrafted Designs Youtube channel. Feel free to leave your feedback on my recipes.

Thank you for reading this recipe. I hope you enjoy

 

Vicky

 

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Glutenfree lemon and coconut cake

This light and easy to make gluten free sponge cake makes for a perfect afternoon tea snack.

INGREDIENTS

125 g margarine

125 g caster sugar

2 tablespoons desiccated coconut

1 teaspoon vanilla essence

2 eggs

100 ml lemon juice

zest from one lemon

125g glutenfree self raising flour

 

INSTRUCTIONS

  1. Preheat oven to 180 degrees Celsius or 160 degrees for fan forced.

2. Spray an 18 cm long loaf tin with cooking oil spray and line with baking paper.

3. Cream margarine, sugar and vanilla essence using an electric mixer on medium speed until the mixture is light and fluffy.

4. Add eggs one at a time mix thoroughly with each addition.

5.  Fold in by hand 100 ml of lemon juice, lemon zest, coconut, and flour gently into margarine and egg mixture until it is all incorporated into the mixture.

6.  Pour into an 18cm long loaf tin and smooth out gently.

7. Bake in an 180-degrees oven or 160 degrees fan forced oven, for 30 minutes.

8. Leave to cool in tin, then tip over onto a cooling rack.

9. Slice when cold to prevent cake from breaking.

10. Enjoy!

 

I hope you enjoy this recipe. If sharing please quote my blog Vickys Handcrafted Designs

This is an original recipe designed by me and copyrighted.

I would love your feedback if you try it.

thank you as always for reading my blog and I hope you all enjoy your day.