Hi! I'm the proud mum of 2 beautiful kids, Princess Pumpkinseed and Prince PeeWee. PW is a contact egg-allergy sufferer. Thus began my adventures into egg-free cooking, namely baking. From there, the cooking and baking evolved to include dairy-free, gluten-free, nut-free, gelatine-free foods. So let me share with you my trials and tribulations via this blog and my successes on my website (http://www.sointricake.com) So Intricake!
Friday, 22 June 2012
Millet is my Mantra!
Millet Risotto and Meatloaf with Millet
Yup! That's right. You have not imagined it. Millet is my mantra. I love millet in all its forms. I love the taste of cooked millet. I use millet flour in a wide range of gluten-free baking. Millet tastes amazing in risotto replacing rice, or in millet tabbouleh in place of cous cous or bulgar wheat. I use it in my meat loaf as a binder instead of breadcrumbs or eggs (junior is allergic to eggs and I suspect, is gluten intolerant as well). My gluten-free, egg-free and dairy-free meatloaf turned out brilliantly. The kids did not have a clue to the actual contents. They have a tendency to object to anything new on the principal that it is new....I cooked my millet with half tomato juice and half chicken stock in place of water till it was stodge and mixed it in with the rest of the usual meatloaf ingredients. Used about half cooked millet and half meat to form the meatloaf, without the inmates cluing in. I'm trying to cut back on the amount of meat we eat at home, you see. The sleight of hand worked. The millet based meatloaf was vanquished. Not a crumb was left over and even the picky eaters were happy. That was a success story.