Halloween Graveyard Trifle – gluten free and just for fun!

Ok.  I confess.  I recently left a cake in the oven too long, so it was dry.  The only thing I could think to do with it was to turn it into a trifle.  Boring old trifle I thought, but since Halloween was coming up, I thought why not try to theme it and make it a bit interesting?  My ghosts don’t look all that scary, I tried to make them look like they were coming up out of the graves (see the tombstones all on a tilt around them) but anyway, it tasted good.  As with all trifles, you can change it depending on what you have on hand.  I have been very approximate with quantities as the idea was not to make the perfect trifle, but to play around and have fun.  Experiment and have some fun yourself.

You will need to either start this the day before or in the morning, as the jelly needs to be set before you pour the custard on.

Halloween Graveyard Trifle

Halloween Graveyard Trifle

1 failed cake (or if you don’t have any failures, a bought butter cake or cut up jam rollettes)

A couple of tablespoons of your favourite liqueur, or if making for children, some fruit juice

1 packet of jelly (I used creaming soda flavour, but you can use whatever you prefer)

2 cups of custard, either made up from custard powder or ready made

300 ml cream

Chocolate to make tombstone (I used about 100g)

Lollies for decorations and some green coloured sugar for “grass” sprinkles

Chop up the cake and put in a serving bowl.

Sprinkle the liqueur or juice over, use as much as you need to dampen the cake without making it too wet.

Make up the jelly according to packet directions and put in a bowl in the fridge to set.  When it is not quite set – think of the consistency of tapioca – sloppy and gloopy but no longer liquid – pour over cake.

Cover and set aside until the jelly has properly set.

Make up the custard and allow to cool at least 15 minutes, stirring occassionally to prevent a skin forming.

Gently pour over the jelly and put back in the fridge.

Melt chocolate in a heatproof bowl in the microwave in 30 second bursts.  After about three bursts (depending on the wattage of your microwave) stir vigorously to finish melting and smoothen the chocolate.  Spoon into moulds that are headstone shaped.  If you don’t have moulds, try spreading your chocolate into one big shape, and cutting into headstones when it is set (you will need a sharp knife).

Whip up the cream until it is very stiff and put into a piping bag.  Pipe rounds directly onto the custard (think of icecream cones) to make ghost shapes.  Place headstones randomly around the bowl.  Put cachous or whatever you plan on using onto the cream ghosts for eyes, and sprinkle sugar around for grass.

 

Halloween Sludge Cake (Gluten free Kahlua Mud Cake)

This is just a favourite mud cake that I decorated as a Halloween idea.   I had a vision of frogs and worms coming out of the mud, I am not terribly artistic, so the picture shows my take on that vision.  If you are very arty, you will probably do a better job.

Halloween sludge cake (Gluten free Kahlua Mud cake)

Halloween sludge cake (Gluten free Kahlua Mud cake)

Cake:

225g butter, chopped

150g chopped dark chocolate

1/2 cup milk

3 tsp espresso coffee powder

1/3 cup Kahlua or other coffee flavoured liqueur

1 & 3/4 cup caster sugar

2 eggs, lightly beaten

1 & 1/2 cups gluten free plain flour

1/4 cup gluten free self raising flour

1/4 cup cocoa powder

Ganache:

180g dark chocolate, chopped

1/3 cup thickened cream

Lollies to decorate – I used Freddo heads and yoghurt straps.  If you browse at your local lolly shop you will probably find something interesting.

 

Preheat oven to 130 celcius for a fan forced oven, 150 if not.  You will need a deep, 22 cm round tin.  Either use a silicon pan or if using a springform, grease and line with paper.

Cake – Place butter, chocolate, milk, 1/2 cup cold water, coffee, Kahlua and sugar in a large heavy based pan over a medium heat.  Cook until smooth, stirring occasionally.  Cool 30 minutes.  Whisk in egg, flours and cocoa into cooled mixture.  Pour into pan and bake for 1 & 1/2 hours, testing with a skewer.  If it is browning too much, cover with foil during cooking.  Cool in pan then remove to a rack.

Ganache – Place chocolate in a microwave safe bowl, and cook for 30 seconds on high.  Shake bowl.  Repeat process 3 – 4 times until you can see the chocolate is softening and melting.  Take out and beat thoroughly to finish melting and smoothen.  Add cream.  Put in fridge until it has thickened enough to spread on cake.

Decorate as you wish.

 

Gluten free Turkey Sausage Rolls – also good for watching the AFL Grand Final or having at a party!

These are made with the same pastry as the pork sausage rolls, I just changed the filling for a bit of variety.

Gluten free Turkey Sausage Rolls

Gluten free Turkey Sausage Rolls

Preheat the oven to 200 Celcius for a fan forced oven, 220 if not

Pastry:

2/3 cup rice flour

1/3 cup coconut flour

1/3 cup buckwheat flour (or buckwheat ground fine if you can’t get buckwheat flour, see below for proof that I really went that extra mile!)

1/3 cup arrowroot (tapioca starch)

1 tbs white chia seeds, lightly ground if possible

1/2 tsp xanthan gum

Pinch salt

125g butter chopped finely

1 egg, separated

Iced water, if required

Filling:

500g turkey mince (this would also work with chicken)

1/4 cup gluten free breadcrumbs (you can get these usually in the health food aisle of the supermarket, sometimes they are actual GF breadcrumbs, sometimes they are rice husks which will also work)

1 tsp Thai green curry paste

Put the flours, salt, gum and chia seeds in a large bowl, rub in the butter.  Mix in the egg yolk, and water if you need it, until you have a dough.  Turn out onto board floured with additional rice flour or other gluten free flour and knead into a ball.  Divide into three and allow to rest while you prepare the filling.

Put the mince, crumbs and curry paste in a large bowl and mix well.

Roll out one third of the dough to a rectangle about 22 X 13 cm.  Put one third of the filling along the middle from one end to another.  Gently gather up one long edge of the dough and roll over the filling, rolling the whole thing over until you can’t see the filling any more.  Cut into four pieces, place on tray, join side down.

Repeat with other two parts of dough and filling.  Brush tops of sausage rolls with egg white.

Serve with a gluten free tomato sauce.

Gluten free pork and chia seed sausage rolls – excellent party food – AFL Grand Final time!

With party season approaching us, I was thinking about what you could make that can be heated and eaten easily, particularly if you have a couple of friends over.

Especially with the footy finals approaching (AFL of course) – there will be times when you want to sit in front of the TV with a drink and something to munch.  Then of course there is the possibility of a Melbourne Cup barbeque, and there is the entire Christmas and Summer Holiday entertaining season just after that (I think I have got a bit ahead of myself here!)

As I have probably said once or twice before (sarcasm intended there!) gluten free pastries are crumbly.  This one isn’t too bad but you still have to be very gentle.  There were bits that I did tear, but not too badly.  I have done far worse!

Makes 12 larger than normal sausage rolls.

Gluten free pork sausage rolls

Gluten free pork sausage rolls

Preheat the oven to 200 Celcius for a fan forced oven, 220 if not

Pastry:

2/3 cup rice flour

1/3 cup coconut flour

1/3 cup buckwheat flour (or buckwheat ground fine if you can’t get buckwheat flour, see below for proof that I really went that extra mile!)

1/3 cup arrowroot (tapioca starch)

1 tbs white chia seeds, lightly ground if possible

1/2 tsp xanthan gum

Pinch salt

125g butter chopped finely

1 egg, separated

Iced water, if required

Filling:

500g pork mince (you could make this with chicken, but I wouldn’t use beef with tarragon – if you substitute the beef, change the herb as well)

1/4 cup gluten free breadcrumbs (you can get these usually in the health food aisle of the supermarket, sometimes they are actual GF breadcrumbs, sometimes they are rice husks which will also work)

1 tsp chilli powder

1 tbs dried tarragon

1/2 tsp allspice

1/2 tsp ground cardamon

 

Put the flours, salt, gum and chia seeds in a large bowl, rub in the butter.  Mix in the egg yolk, and water if you need it, until you have a dough.  Turn out onto board floured with additional rice flour or other gluten free flour and knead into a ball.  Divide into three and allow to rest while you prepare the filling.

Put the mince in a large bowl, add the other ingredients and mix well.

Roll out one third of the dough to a rectangle about 22 X 13 cm.  Put one third of the filling along the middle from one end to another.  Gently gather up one long edge of the dough and roll over the filling, rolling the whole thing over until you can’t see the filling any more.  Cut into four pieces, place on tray, join side down.

Repeat with other two parts of dough and filling.  Brush tops of sausage rolls with egg white.

Serve with a gluten free tomato sauce.

Grinding it to flour

Grinding it to flour