sunshine shortbread cookies

Today was the last day of our Ottawa trip and we are so sad to go! What a wonderful time with both our families.
Airports are a lot more fun if you bring your own cookies, so today's cookie is a citrus shortbread. And this recipe makes enough to leave a big jar of cookies behind.

1 pound butter, soft
1 cup icing sugar
1 tsp vanilla extract

1 cup white rice flour
1 cup brown rice flour
1 cup cornstarch
1/2 cup tapioca starch
1 tsp xanthan gum

finely grated zest from: 1 lemon, 1 lime and 1 orange

Heat oven to 300 F. Prepare a couple cookie sheets with parchment paper. 
Beat the butter until very soft. Add icing sugar and beat until fully incorporated and light. Add vanilla and beat in.
Mix dry ingredients and add to butter mixture. Beat until fully incorporated. Add the zest from the lemon, lime and orange.
Drop from a small teaspoon onto the parchment paper covered cookie sheets. Flatten slightly with a corn starch dipped fork.
Place the cookie sheets in the fridge for a few minutes before putting them in the oven.
Bake at 300 F for 14 - 18 minutes or until just turning light beige.
Remove from oven and let cool on wire racks before putting them in rigid containers and bringing through security. (don't want to let the cookies get crushed!) 

GF Angel Food Cake with Raspberry Sauce

I can't believe I haven't posted my angel food cake recipe yet! It's just so delicious. Just like Mom used to make!

Preheat oven to 375F.
Prepare by cleaning your bowl, beaters and 9" tube pan until they have absolutely no oils on them. Bring the egg whites to room temperature.

Mix, sift and set aside:
3/4 cup icing sugar
1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup corn starch

Have ready:
1/2 cup white sugar

In a large glass or metal mixing bowl combine
11 egg whites *at room temp
1 tsp cream of tartar
1/2 tsp salt
1 1/2 tsp dried lemon peel

With the mixer on high, beat the egg whites until combined and then while continuing to mix, slowly add the 1/2 cup white sugar. Continue to beat until the sugar is melted and whites make stiff peaks.

With a rubber spatula, gently fold in the icing sugar & starch mix about one quarter at a time (that's about 1/3 cup at a time) Don't over-mix. You just want the flour to disappear.

Pour into the tube pan and run the spatula through just to break up air bubbles.

Bake at 375 for about 35 minutes, the cake should bounce back up when touched gently on the top. Remove from the oven and cool with the pan up-side-down. When it is COMPLETELY cool, remove it from the pan.

Raspberry Sauce

1 1/2 Tbsp cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 tsp salt

Mix the cornstarch and water in a small saucepan. Add the rest of the ingredients and heat until thick. Push through a sieve to remove most of the seeds.

GF Fish and Chips

Oh my goodness! These were just delicious.

Vegetable oil, for deep frying (I use rice bran oil)
3 large potatoes (we used pontiacs)
1/2 cup potato starch
1 1/2 cup rice flour
1 Tbsp sugar
1 tsp baking powder
3 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1 can soda water
1 large egg, lightly beaten
1 1/2 lbs of fish cut into wedges (we used halibut and salmon)
1/2 cup rice flour in a plastic bag (for dredging the fish)

Heat 3 inches of oil in a heavy pot or deep fryer to 325 F.
Cut the potatoes into fries and cook them about 3 minutes. They aren't done yet! Put the fries on a plate lined with paper towels in a warm oven as you go.
When all the potatoes are cooked, heat the fryer to 375 F.
In a large mixing bowl, combine the dry ingredient. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Dredge the fish pieces in the rice flour and then just before you drop them carefully in the hot oil, you dip them into the batter.
Starting with potatoes, fry them in batches. Potatoes take just 2 or 3 minutes to be crisp and brown. The fish will take about 4 minutes, turning once.
Remove to a plate lined with paper towels, season lightly with salt.
These are really good with homemade tartar sauce. Just mix 1/2 cup mayo with 1/4 cup sweet relish (I will have to post the one I made with no onion) and 1 Tbsp lemon juice. 

Pasta with Smoked Salmon

We are always searching for ways to use local food to make fabulous meals. This recipe turned out even better than we expected. So delicious!

340 gram pkg Mrs Leepers corn spaghetti
1/2 cup nice olive oil
1 tsp dried hot peppers (I used our chilies)
1/4 cup capers (Nasturtium seed caper recipe)
1/4 cup pickled hot peppers, chopped (recipe)
2 Tbsp lemon juice
2 cups chopped spinach or arugula
1/2 lb smoked salmon (recipe)

Start the pasta in a pot with plenty of water, salt and a splash of oil, stirring frequently at first to keep it from sticking together.
Chop the pickled peppers into small chunks, the greens into strips and the salmon into bite-sized pieces and put into a big bowl. 
Meanwhile, warm the olive oil in a small pan and add the dried peppers. Before the oil starts smoking, remove from heat and add the capers.
When the pasta is cooked, drain, rinse and put it into the big bowl. Toss with the heated oil ingredients, lemon juice, salt and pepper.
I also served mine with a bit of freshly grated Parmesan cheese, the only ingredient that is not on the Low FODMaP diet.