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Zorah Booley Samaai comes to our rescue with her tried and tested gluten-free recipes, fit for all occasions. 

Baking is for everyone. This is what Zorah Booley Samaai shows us with her book The South African Guide to Gluten-Free Baking. She gained widespread recognition with her blog In the Midnight Kitchen, where she poured her heart out, gaining followers through her exciting, inclusive recipes.  

While going through her journey with IBS (irritable bowel syndrome), Zorah aims to make living and eating less daunting and more inspiring, showing those with the same issue how to love cooking despite the restrictions that come with IBS. Her book breaks down the science behind different flours, raising and binding agents, as well as a section on how to stock up your pantry. Here’s a sample of our favourite recipes from this fabulous local cookbook.  

Coffee cake

Serves 10-12  

Ingredients

For the coffee cake  

120ml full-cream milk
3 Tbsp instant coffee granules
140g salted butter, room temperature
100g brown sugar
80g white sugar
2 tsp vanilla extract
3 large eggs, room temperature
220g gluten-free all-purpose flour
¾ tsp xanthan gum (omit if it contains flour)
60g almond flour
2½ tsp baking powder  

For the coffee frosting 

300ml whipping cream
3 Tbsp instant cappuccino powder
2 Tbsp instant coffee granules (omit if you don’t want a strong coffee taste)
75g icing sugar, sifted
1 Tbsp cocoa powder or milk chocolate shavings, to decorate 

Method 

1. Preheat the oven to 180°C.  
2. Spray a 20cm round baking tin with nonstick spray and line the base with baking paper. Spray with nonstick spray and set aside. 
3. To make the coffee cake, heat the milk and instant coffee granules together in a small saucepan, until the coffee has dissolved. Once the mixture starts steaming, remove from the heat and set aside to cool. 
4. In the bowl of a stand mixer fitted with a creaming attachment, or using an electric hand mixer or whisk, cream together the butter, brown and white sugar, and vanilla extract on medium speed, until light and fluffy, making sure to scrape down the sides of the bowl often to incorporate the mixture evenly. Then, add the eggs, one at a time, and mix to combine, until light and fluffy. 
5. In a separate bowl, combine the all-purpose flour, xanthan gum (if needed), almond flour and baking powder, and whisk to remove any lumps.  
6. With the speed of the mixer on low to avoid splatter, add one-third of the dry ingredient-mixture to the wet ingredients and, when just combined, add one-third of the coffee-milk mixture.  
7. Continue adding the dry ingredients and coffee-milk mixture one-third at a time, scraping down the sides of the bowl each time to incorporate the mixture evenly. The batter should be thick and light in colour, with very few lumps, although it does not have to be completely smooth. 
8. Transfer the batter to the prepared baking tin and smooth the top using a spatula. 
9. Bake in the oven for 35 minutes, then insert a toothpick into the centre. If it doesn’t come out clean, bake for a further 5-7 minutes (see Notes and Tips). 
10. Remove from the oven and allow to coolin the tin for 15 minutes. Then, transfer the cake to a wire rack to cool completely before frosting. 
11. To make the coffee frosting, in a small pot, heat together one-third (100ml) of the whipping cream, the instant cappuccino powder and instant coffee granules (if using), stirring constantly until dissolved. When the mixture starts to steam, remove from the heat and set aside to cool. 
12. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the remaining cream (200ml) and icing sugar until soft-medium peaks form. You can also do this using an electric hand-whisk.  
13. With the mixer on medium speed, add one tablespoon of the cooled coffee-cream mixture at a time to the whipped cream mixture. Alternatively, you can pour it in, but do so at a very slow pace so that the mixture does not deflate. 
14. Once combined, keep whisking until stiff peaks form.  
15. Smooth the coffee frosting over the cooled cake.  
16. Top with a dusting of cocoa powder or decorate with milk chocolate shavings. 

Notes and tips 
Why did the cake deflate? If your cake is underbaked, it will collapse. Only at the 35-minute mark should you open the oven to do the toothpick test to see if it is ready. Letting the air out of the oven will also cause the cake to deflate. If the cake is still not done at the 35-minute mark, cover with foil to prevent burning and bake for another 5-7 minutes. 

Storage
Cut the cake into slices and place it in a container in the fridge, or cover the whole cake in cling wrap and refrigerate. Before eating, let it come to room temperature or microwave for 10 seconds. 

Baked double chocolate doughnuts 

Makes 6-8 

These chocolate doughnuts are a dream! They are light and airy, and have a rich chocolate ganache topping. If you are a chocolate lover, these will easily become a favourite!  

Ingredients

For the doughnuts 

130g gluten-free all-purpose flour
½ tsp xanthan gum (omit if it contains flour)
2½ Tbsp cocoa powder, sifted
70g light brown sugar
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp gluten-free hot chocolate powder
130ml full-cream milk
1 large egg, room temperature
30g butter, melted
1 tsp vanilla extract
1 tsp white vinegar  

For the chocolate ganache 

160g 70% dark chocolate, chopped into small pieces
135ml whipping cream 

For the topping 

25-30g desiccated coconut or chopped nuts 

Method

1. Preheat the oven to 175°C. Lightly spray a doughnut pan with nonstick spray. Set aside. 
2. To make the doughnuts, add the flour, xanthan gum (if needed), cocoa powder, sugar, baking powder, bicarbonate of soda and hot chocolate powder to a bowl. Whisk to remove any lumps. 
3. In a separate bowl, whisk together the milk, egg, melted butter, vanilla extract and white vinegar until combined.  
4. Add the wet-ingredient mixture to the dry, and whisk to combine. The batter should be smooth with a dropping consistency. 
5. Place the batter in a piping bag.  
6. Fill the rings of the doughnut pan about three-quarters of the way full. Alternatively, spoon the batter into the pan. Make sure the batter fills each ring of the pan evenly, or some doughnuts will end up drier than others.  
7. Tap the doughnut pan on the counter to level out the batter and remove any air bubbles. Bake in the oven for 9-11 minutes.  
8. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. 
9. To make the chocolate ganache, place the chopped dark chocolate in a heat-proof glass or metal bowl.  
10. Warm the cream in a small saucepan over medium heat. When it begins to steam and you see small bubbles forming on the edges of the pot, remove the cream from the heat and pour it over the chopped chocolate.  
11. Let the cream sit on the chocolate for about 30 seconds before mixing with a spatula, starting by making small circles with the spatula in the centre of the bowl and gradually moving outwards, incorporating more chocolate as you go. If the chocolate doesn’t melt, the cream is not warm enough.  
12. Place the chocolate and cream mixture in the microwave for 10 seconds at a time, stirring every time to combine. The mixture should look smooth and glossy. Then, cover with cling wrap and place in the fridge for about 20 minutes, stirring every 5 minutes. This helps to thicken the ganache so it will coat the doughnuts nicely.  
13. When ready to use, the ganache should be completely cooled and thickened, although still liquid enough to coat the doughnuts nicely. 
14. Dip the doughnuts in the ganache, let the excess drip off, then rest on a wire rack to set. 
15. Sprinkle over some desiccated coconut or chopped nuts, and enjoy! 

My famous zesty key lime pie 

Makes 1 x 23cm pie  

I have been making this key lime pie for so many years. I love that the tart lime flavour is met with the perfect amount of sweetness. It is encased in a sweet biscuit base crust and the taste is honestly superb! It will easily be a hit when it’s time for dessert. 

Ingredients

For the biscuit base 

190g gluten-free digestive biscuits (I like the ones from the brand Schär)
¼ tsp xanthan gum
2 Tbsp white or brown sugar
50ml melted butter  

For the filling 

3 large egg yolks
1 Tbsp finely grated lime zest
1 x 385g can sweetened condensed milk
120ml lime juice
1 tsp vanilla extract  

For the topping 

125ml whipping cream
1 Tbsp finely grated lime zest
1 lime, sliced, to decorate 

Method

1. Preheat the oven to 175ºC. Lightly grease a 23cm round pie dish with nonstick spray and set aside. 
2. To make the biscuit base, add the digestive biscuits, xanthan gum and sugar to the bowl of a food processor, and blitz until the biscuits take on a sandy texture. 
3. Add the melted butter and blitz again. If you don’t have a food processor, add the biscuits and xanthan gum to a Ziplock bag. Use a rolling pin to crush the biscuits before adding them to a bowl along with the butter, and mixing well. 
4. Add the mixture to the prepared pie dish and press down firmly into the base and up the sides of the dish. You can use the bottom of a glass to make sure the mixture is packed tightly enough.  
5. Bake for 8–10 minutes, or until lightly browned and fragrant.  
6. Remove the base from the oven and set aside to cool, then reduce the oven’s temperature to 160ºC. 
7. To make the filling, add the egg yolks and lime zest to the bowl of a stand mixer fitted with the whisk attachment.  
8. Beat on high for about 4 minutes. You can also add the ingredients to a bowl and use an electric whisk to achieve the same result.  
9. Stop whisking and add the condensed milk. Whisk for 3–4 minutes, then add the lime juice and vanilla extract.  
10. Whisk again for about 2 minutes until combined, scraping down the sides of the bowl as you go.  
11. Pour the filling through a mesh strainer to remove any lumps. Then, pour the strained filling into the pie dish.  
12. Bake for 25 minutes, until the edges are set and the centre is still slightly jiggly. Remove from the oven and let it cool to room temperature before transferring to the fridge.  
13. Allow to set in the fridge for at least 2–3 hours, or overnight. 
14. To make the topping, whisk the whipping cream to stiff peaks on high speed for 5–8 minutes.  
15. Dollop the whipped cream over the chilled pie (use the back of a spoon to smooth it out, if you like).  
16. Sprinkle over the grated lime zest and decorate with lime slices. 

Storage 
The key lime pie will keep for up to 5 days in the fridge. Make sure to cover it well with cling wrap. 

Notes and tips 
Can I use lemon juice if I don’t have limes? Recipes are meant to be stress-free, so of course you can! It won’t affect the outcome, apart from the taste, which will obviously be more lemony. 

The South African Guide to Gluten-Free Baking by Zorah Booley Samaai is available online and in all local bookstores. 

Compiled by Sjaan van der Ploeg
Recipes: Zorah Booley Samaai
Photographs: Junaid Samaai
Extract from The South African Guide to Gluten-Free Baking, Courtesy of Penguin Random House South Africa

The post Try these delicious bakes from Zorah Booley Samaai’s new book appeared first on MyKitchen.

A quick and easy guide on how to shape a basic bread loaf.

Loafing around  

A quick and easy guide on how to shape a basic bread loaf:  

Step 1

Lightly “knock down” the dough to release air that built up when it was resting. This helps “feed” the yeast fresh oxygen.

Step 2

Roll out dough on a lightly floured surface into a rectangle, about 2cm thick.  

Step 3

Roll dough up into a tight log.

Step 4

Pinch the seam closed with your fingertips and tuck in the corners.  

Step 5

Place in prepared loaf tin, brush with egg wash and leave to “prove” for about 30-60 minutes before baking.

NO GLUTEN? NO PROBLEM!  

Gluten-free ouma brood 

Makes 1 loaf (12-15 slices) 

Combine 3 cups (450g) gluten-free flour mix, 1 sachet (10g) instant dry yeast, 1/2 tsp (3ml) cream of tartar, 2 Tbsp (26g) sugar and 2 tsp (10ml) salt. Whisk together 11/2 cups (375ml) lukewarm milk, 1/4 cup (60g) melted unsalted butter, 1 tsp (5ml) vinegar and 2 egg whites. Add milk mixture to flour mixture and combine until smooth. Mix for 3-5 minutes until lump-free. Spoon batter into a greased loaf tin and gently brush surface with olive oil. Sprinkle with seeds if you like. Cover with clingwrap and leave to rise until doubled in size. Preheat oven to 220°C. Bake for 45-50 minutes. Allow to cool in loaf tin for 10 minutes before turning out onto a cooling rack. Slice and serve. Store in a container for 3 days, or freeze in clingwrap for up to 2 weeks. 

Compiled by: Gail Damon
Photographs: Fresh living Magazine  

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Serves 4

Total time: 30 minutes

Ingredients

Olive oil 1½ tbsp
Medium potatoes 500 g
Beef fillet medallions 8 x 100 g
Watercress, trimmed 350 g

FOR THE SALSA VERDE
Garlic clove, minced 1
Dijon mustard 1 tsp
Baby capers 2 tsp
Red-wine vinegar 3 tsp
Gherkins 3
Loosely packed fresh mint leaves ¼ cup
Loosely packed fresh basil leaves ¼ cup
Coarsely chopped fresh flat-leaf parsley 2 tbsp
Olive oil ¼ cup

Method

1. Preheat the oven to 220°C. Line an oven tray with baking paper.
2. Cut potatoes lengthwise into 1/2 cm-thick slices. Toss with half the oil on the prepared tray; season. Roast the potatoes for 20 minutes or until golden and tender.
3. Heat remaining oil in a large frying pan over medium-high heat. Season beef and cook for 21/2 min on each side for medium, or until cooked as desired.
4. Serve the steak with roasted potatoes, watercress and salsa verde.

For the salsa 
1. Process the ingredients until finely chopped, then season to taste.

Top tip

To prepare the watercress, pick off the smaller sprigs and discard the larger thicker stems, which are more peppery.

Salsa verde is such a versatile sauce; complementing all meats (steamed and grilled). You can also toss it through pasta and use it in sandwich fillings. So, make an extra big batch, and store in the fridge for up to 1 week.

The post Steak and spuds with salsa verde appeared first on MyKitchen.

This recipe may take some extra work in the kitchen, but trust us, it will be so worth it. You’ll never enjoy poached eggs the same again!

SERVES 2 // COOK TIME 1 hour 5 min

INGREDIENTS
2 medium beetroots, halved and peeled
1½ L water
2 medium potatoes, peeled and grated
2 tbsp coconut oil
Salt and black pepper
400 g tin cannellini beans
1 tbsp tahini
Zest and juice of ½ lemon
1 tbsp vinegar
4 eggs
Coriander, to serve

METHOD
1. Place the beetroots and water in a large pot. Cook for 1 hour, until tender. Remove beetroots from the pot and allow them to cool.
2. Squeeze any liquid from the grated potatoes. Add coconut oil and seasoning, and stir to combine well.
3. In a non-stick frying pan, cook 2 tbsp potato mixture at a time for 3–4 minutes on each side.
4. Place the cooked beetroot, beans, tahini, lemon zest and juice, and seasoning in a blender. Blitz until smooth.
5. Bring a pot of water to a simmer. Add the vinegar. Stir the water to create a whirlpool, then crack in an egg and cook for 6 minutes. Repeat.
6. To serve, spread bean pâté on a potato fritter and top with a poached egg. Sprinkle with fresh coriander.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

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This hash browns with mushroom-stuffed eggs recipe is the perfect dish to make for breakfast if you’re super hungry and craving something savoury!

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
1 garlic bulb
500 g potatoes, peeled and grated
9 eggs
Salt and cracked black pepper
2 tbsp olive oil
50 g mushrooms, sliced
Parsley, to garnish

METHOD
1. Preheat oven to 180°C.
2. Roast the whole bulb of garlic for 30 minutes, until the cloves are soft and golden. Squeeze the insides out of the skins and set aside.
3. Wring out the grated potato in a clean dish cloth to remove as much liquid as possible, then mix with the garlic and 1 egg. Season.
4. Divide the mixture into 4 patties. Heat 1 tbsp oil in a pan and fry each patty, pressed flat, for 5 minutes on each side, until golden. Remove and set aside.
5. Heat the remaining 1 tbsp oil in the same pan and crack in the remaining 8 eggs. Arrange a few slices of mushroom in each egg, then cook until set. Season.
6. Serve the eggs on top of the hash browns and garnish with parsley.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

The post Roast-garlic hash browns with mushroom-stuffed eggs appeared first on MyKitchen.