Guest Post: Chilli (NOT g/f)

Introducing a guest post from a good friend of mine, who I first met quite a while ago now when I was still in my first year of Uni. I’ve had the pleasure of eating his homemade chilli before, so when he sent me a message telling me he’d made more, and even had photos he’d be willing to let me share on this blog I was thrilled. I straight up asked him if he’d be interested in doing a guest post, and was delighted when he agreed! So here, for the first time on I Need a Feed, is Professor Jimbles! And I hope our following mingling of craziness and chit-chat isn’t too confusing…

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Featured Image -- 2018

Lemon, Lime and Chia seed Madeleines


As promised I’m writing a little more about the afternoon tea fun I had, and talking a little more about these madeleines. I’ve discovered the debate about resting the batter vs not resting the batter, and it’s quite interesting! Some people claim it’s necessary to rest the batter to get that cute little hump on their madeleines, and other people disagree. I didn’t rest either of these batters, so I wouldn’t know for certain. But both batches developed cute little humps on their bellies, and I noticed that the more I filled each hole the bigger their humps were. But it can get a little tricky to know what’s three quarters full on such an odd shaped pan, especially when both batters became surprisingly stiff after having the butter added to them. But I found these filled their holes nicely, and making sure to give the tins a tap on the edge of the counter each time I pulled them out – as per the recipe advice I found elsewhere, did seem to help the madeleines slide loose from their tins without any trouble at all. These were all cooked and plated up, ready to be eaten, when the guests arrived.

We snacked first, chatted about this and that, and then Miss S showed me her DSLR camera. Miss S is the reason I’m loving instagram so much at the moment, and seeing her DSLR gave me a lot ideas of what I could save up for. After that we went for a little walk and fed the ducks down at the little pond near my house, and I even had a makeover (which was both fun and kind of daunting, as I never wear makeup and don’t actually own any), and then we went into town to do some shopping. I finally managed to find some work pants that fitted properly, and then we hit up one of my favourite asian restaurants for an early dinner. All in all it was an amazingly fun afternoon, and I can’t wait to go out with them again!

Originally posted on the.krooked.spoon:

Another Week another Madeleine recipe……

A Modern twist on the old favourite the Lemon, Lime and Poppy seed.

I wasn’t going to add another Madeleine recipe so soon, but these were too delicious to keep secret.

Lemon, Lime & Poppy seed Madeleines
100gm Gluten Free Flour
100gm Caster sugar
1/2 tsp Baking Powder
40ml milk
1 egg
1/2 tsp vanilla extract
60gm butter
zest of 1 lemon
zest of 1 lime
1 very heaped tsp black chia seeds

Oven preheated to 180C (fan forced)

Melt butter on stove until foaming and nut brown.

Meanwhile combine Sugar, Flour and baking powder and whisk quickly to combine.

In a separate bowl combine egg, vanilla and milk and whisk to combine.

Add the egg mix to the flour mix and whisk to combine.

Now Add the zest of both lemon and lime, and the Chia seeds and whisk.

Its time for the butter…

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Featured Image -- 2012

Burnt Butter and Vanilla Bean Madeleine


Since I’d had such a positive reception for the last batch of madeleines I made, I decided to make another batch for an afternoon tea with some new friends. I’m getting along super well with some other girls at work, and I was having them over for the first time. So I went back Krooked Spoon’s blog, as I knew there were two other madeleine recipes there that I’d liked the look of but I hadn’t tried, including these. I was delighted at how simple the batter was to put together, and how rich the vanilla flavour was once these baked. But what surprised me was how much fiddlier browning the butter was than I’d expected. I suppose it’s because I’m not quite used to doing it on the new stovetop, but oh goodness did it smell good! Browned butter has this amazing aroma, and I’m sure that’s what contributed that lovely, smooth taste in both sets of madeleines!

I’ll be re-blogging both of the original posts for each batch of madeleines, as I firmly believe that everyone should go and visit the Krooked Spoon’s blog and check it out. There are lots of great gluten free recipes there! But I will also write a little more about the afternoon tea, and the wonderful time I had with these new friends of mine in the second re-blog, which will feature the next set of madeleines I made. However, I will mention that out of the two flavours the vanilla was the obvious favourite. Both Miss J and Miss S mentioned preferring them, and I have to admit I liked the vanilla a lot too. But both flavours went down the hatch in no time, so I recommend giving both a go!

Also I won’t be taking part in the FF festivities this time around, as I don’t feel it’s right to post up recipes from another wordpress blogger when I don’t have their express permission to do so. But I will still be admiring the amazing recipes I see added to the FF linkup, that’s for sure!

Originally posted on the.krooked.spoon:

vanilla bean madeleine

Nothing could be more suited to accompany a cup of tea more, than a pillowy light, sweet, buttery Madeleine. Small and delicate, light and spiced there could be nothing more perfect.

vanilla madie

vanilla madie_3

These Madeleines came from a place of whim and fancy. Spontaneous baking with no direction.I walked in tho the kitchen and when I walked out again I had some warm Madelines wrapped to deliver to my mum. The kids helped themselves to some (as they do) and by the time I got home there were only a few left, I promptly hid them to enjoy with a belated cuppa.

The combination of Burnt Butter and Vanilla Bean and the high sugar content gives these little gems a caramel flavour. They are richly flavoured without being rich or over powering. The crumb is outrageously light, so light most will question if these are really gluten free. One of my loves…

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Dark Chocolate Pecan Brownies (g/f, d/f)


So for this week’s fiesta friday I thought I would bring a long a slightly more decadent treat. As you can no doubt tell, I’m in a slice mood. I tend to have trends with baking, and at the moment it’s slices and such. But I don’t mind, as this means I’m getting more use out of the old slice pans I have sitting around in the cupboard, and it means I got to test out this allergy friendly brownies recipe! What a lot of people don’t realise is that dark chocolate, unlike milk or white, when it hits a certain percentage, really doesn’t tend to contain lactose or milk. This isn’t true for all brands, of course, as some do get contaminated through being processed with contaminated equipment, etc. But I tend to find that after a little bit of looking I can find dark chocolate without milk or lactose added to it, and I’ve noticed that in health food stores and in health food aisles in the bigger supermarkets, the range of available chocolates that are gluten and dairy free are increasing.

My interest in instagram is also increasing, I have to admit. A new friend from work, Miss S, introduced me to instagram the other morning. It’s quite interesting! I’ve found a lot of drool worthy photos of food to look at, and I’ve had a positive response to the photos I’ve put up as well!

These brownies are also very wonderful and a cinch to put together. I was really surprised at how little time it took me to get the batter ready and then to pop them in the oven. But I cheated with melting the chocolate and popped it into the microwave instead of setting it up over a saucepan of boiling water. Number one, this meant the bowls I used could go in the dishwasher, ha-ha! And number two, it meant that it took far less time for me to have the chocolate melted and ready to go. The smell of these brownies baking was superb, but I was even more delighted at their taste. They were sweet, but not too sweet, and their chocolate flavour wasn’t at all as overwhelming as it can be in some brownies. I loved their fudge-y texture, and I hope all of you do too!

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Apricot and Almond Tea Slice (g/f) (UPDATED)


I’m still very much in a slice mood at the moment. As I was browsing, looking for recipes to fit that mood, I found one! This recipe actually comes from the Gluten Free Scallywag, and is in itself an adaptation of what I think is an Australian Women’s Weekly one. So I knew from the moment I saw it that it had to be good. Besides, I quite like the Gluten Free Scallywag. I could never hope to afford to be a regular buyer of their magazine, but their website is nice, and has some great recipes on it as well.

This slice is super simple to make, but quite sweet and delicious. Perfect for Fiesta Friday. It makes a nice addition to afternoon tea spreads, and even has the DSA, the dad seal of approval! What I like about this slice as well is the texture. The dessicated coconut and the almond meal give the slice this wonderful texture, which sets it apart from the slices I’e had before. I was pretty pleased with this recipe, I have to admit. It was simple to put together, didn’t take too long, and it looked glorious after I glazed it with the jam. Yum!

UPDATE: I’ve since cooked this slice again, and I was far more zealous with the beating the second time around. I was afraid I had been over-zealous, but when the slice cooked it was beautiful, smooth and the texture was soft. It was a hit at the birthday dinner I took it too!

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Banana Walnut Slice (g/f)


The recipe I went for first was in fact a lemon slice. However, this recipe turned out to be a bit of a dud. The dough didn’t do what it was meant to, and although I managed to save it somewhat, the flavour in the end left something to be desired. I wasn’t too bothered about this, although it was a waste of ingredients, because the recipe had no reviews and therefore I was taking a bit of a chance with it. Also, I had anticipated troubles beforehand and begun defrosting some frozen bananas to make banana walnut muffins, an adaptation of a lovely recipe for banana and chocolate chip muffins. I still had a slice pan out and able to be used, so instead of prepping some muffin tins I simply made the batter for the cupcakes and tipped it into the slice pan. It fit very well, and since I had the oven already pre-heated it took me next to no time to get this slice going! As a side-note, I did toss the chopped walnuts in the flour mixture to see whether that would help prevent them from sinking, and it was a success!

I switched from chocolate chips to walnuts because, to be honest, chocolate chips aren’t my favourite ingredient. But I’m loving using these walnuts in my baking, and we do have quite a lot of them left. Not to mention that banana and walnut is a delicious combination! This recipe is seriously easy! I would recommend adding some spices when you make it, however, if you’re not going to then match your slice with nice cream. I found that plain, the slice was quite nice, but could use spices like cinnamon and nutmeg, etc, but when warmed up and mixed with a little cream – naughty of me, I know, this slice became heavenly! It was fluffy, warm and so delicious! Who’d have thought that a little cream could bring out such loveliness in such a humble slice? Not too bad for a fiesta friday contribution I feel!

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Linzer Hearts (g/f)


Due to time constraints I don’t often go for recipes that require a lot of resting time, etc. Also, I share this kitchen with mum and dad, and I don’t want to hog the oven if others are wanting it, so matter how delicious the prospective treat I’m making! But I couldn’t resist giving these linzer heart cookies a go! I made linzers quite a while back now, but after I stumbled on this particular recipe in the Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen cookbook, I couldn’t resist doing them again for Fiesta Friday! This cookbook was a bit of a steal! I found it not too long ago, and as I flipped through it I realised it was a great source for flavoursome and unique recipes. But what worried me was the fact that it recommended it’s own particular flour blend.

I don’t dislike unique flour blends, I simply find it easier – and cheaper, to use the store bought kinds. So naturally I was a little worried that the store bought flours wouldn’t work out so well. But I worried for nothing. The dough for this recipe went together with ease. It took me less than fifteen minutes to make the dough, using two hands, a spoon, and an old pastry cutter I got for about a dollar at an op shop! It smelt divine! The rest of the recipe was fairly straight forward as well, not to mention fun! The hint of cardamon in these cookies really sets them apart, from others like this, and following the resting advice for both the dough and once the cookies are assembled yielded very positive results!

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